Inés Miselem

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Fish in Mexican Pepper leaf in Pasilla Sauce

20 mins
35 mins
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Prepare this nutritious food recipe. This Fish Wrapped with Hoja Santa is a delicious way to prepare fish in a rich and easy manner. This recipe has a rich tomato-based sauce with pasilla chili, spiced with a touch of orange juice, cumin and whole peppers. To wrap this Fish Wallpaper in Hoja Santa we do not use paper but hoja santa or also called acuyo, which is widely used in Mexican cuisine and has pre-Hispanic origins. It provides a strong aroma and flavor to the fish, it is perfect with broth stews or sauces based on dried chiles.
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2 portions
  • 2 tablespoons oil, for the sauce
  • 3 cloves garlic, chopped, for the sauce
  • 1 cup white onion, cut in eighths, for the sauce
  • 4 tomatoes, cut in quarters, for the sauce
  • 5 pasilla chiles, for the sauce
  • 1/4 teaspoons allspice, for the sauce
  • 1/4 teaspoons cumin, for the sauce
  • 1 cup orange juice, for the sauce
  • 1 pinch salt, for the sauce
  • 1 cup chicken broth, for the sauce
  • 4 root beer plants, washed, to wrap the fish
  • 2 white fish, in slices, without skin, snook or red snapper
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch oregano
  • 1/2 cups white onion, filleted, for the garnish
  • 1 cup nopal, cooked, for the garnish
  • 1/2 cups cherry tomato, cut in half, for the garnish
  • 1/4 cups panela cheese, diced, for the garnish
  • 2 tablespoons olive oil, for the garnish
  • 1 teaspoon oregano, for the garnish
  • 1 teaspoon apple cider vinegar, for the garnish


Preheat the oven to 180 ° C (356F)
For the sauce, heat a skillet over medium heat with the oil, cook the garlic with the onion until they are transparent. Add the tomato and cook until it crumbles, add the chiles, whole black pepper, cumin, orange juice, salt and chicken broth.
Cook until the liquid is reduced by half. Remove from cooking, cool slightly and blend until a smooth sauce is obtained. Strain and reserve.
For the fish, on a table places squares of parchment paper for baking, and on it the pepper leaf or Hoja Santa and the fish. Season with salt, add the oil and wrap with the leaf and baking paper. On a tray, bake the fish for 10 minutes. Remove from the oven and reserve.
For the garnish, in a bowl mix the onion, the nopalitos, the tomato, the panela cheese, season with olive oil, the oregano, the apple vinegar, salt and pepper to taste, reserve.
Serve on a plate, with thin layer of sauce and place the fish over the sauce and garnish over the fish, enjoy.


Serve the fish wrapped in Hoja Santa leaf over the sauce in a mirror-like manner, place the onion preparation with nopalitos tomatoes and oregano, top with white rice.


If your sauce is very liquid remember that you can return it to reduce to the pot with a little oil, it is important to strain it to remove all the impurities of the tomato and chili as seeds and skin. So that your sauce is well prepared from the beginning, you have to let the tomatoes completely melt, also reduce the liquid by half, because if this does not happen, the sauce will not be the ideal texture and will separate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Ratings (2)
Roberto Canto
18/09/2020 19:13:02
Me gustó mucho la salsa y la guarnición, hicieron el platillo muy divertido al paladar.
Claudia Campuzano
23/06/2020 16:10:28
Una receta deliciosa, con una mezcla de sabores indescriptible

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