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Recipe of Fish Stuffed with Shrimp in Salsa Poblana
Carlos

Carlos García

Recipe of Fish Stuffed with Shrimp in Salsa Poblana
Carlos

Carlos García

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Fish Stuffed with Shrimp in Salsa Poblana

30 minutes
Easy
6 servings
1
You will not believe how easy it is to prepare this fish stuffed with shrimp in poblana sauce, you will be like a chef with your family and friends, since apart from being low in calories and rich in protein it is super lucidor and its flavor is spectacular. You have to try it!

Ingredients

  • 2 cups of chile poblano roasted, without seeds and cut into slices, for sauce
  • 1 tooth of Garlic for sauce
  • 1/4 of piece of White onion for sauce
  • 1/2 Cup of evaporated milk for sauce
  • 1/4 of Cup of cream cheese for sauce
  • 1 teaspoonful of Salt for sauce
  • 1 pinch of Pepper for sauce
  • 2 spoonfuls of olive oil for filling and for sauce
  • 2 spoonfuls of Garlic finely chopped, for filling
  • 1/4 of Cup of White onion finely chopped, for filling
  • 500 grams of shrimp clean, without peel, for filling
  • 1/4 of Cup of corn cob yellow, for filling
  • 1 Cup of raja of chile poblano for filling
  • 6 pieces of bass in fillets of 150g each
  • 3 pieces of elotito in halves along
  • to taste of corn leaf in strips, to tie the fish
  • enough of toothpick

    Preparation

    Preheat the oven to 180 ° C.
    For the sauce, liquefy the poblano chili with the garlic, onion, evaporated milk, cream cheese, salt and pepper to your liking, until you get a smooth sauce. Reservation.
    Heat a pot with the oil and cook the sauce until it reaches a boiling point, remove from heat and reserve.
    For the filling, in a pan over medium heat with olive oil, cook the garlic, with the onion, shrimp, corn and poblano slices, season to taste with salt and pepper and reserve.
    On a board season the fillets of sea bass with salt and pepper and fill with the previous preparation, roll and place a baby corn in the center tie with the corn leaves, place a toothpick to have a better support.
    Place the rolls in a tray with baking paper and bake for 12 minutes. Remove from the oven and serve with the poblano sauce and enjoy.

    PRESENTATION

    Make a mirror with the sauce and place a fish on top. Accompany with rice.

    TIPS

    At the time of serving, remove the chopsticks from the fish rolls so that they look nicer.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    515
    kcal
    26%
    Carbohydrates
    71.9
    g
    24%
    Proteins
    34.1
    g
    68%
    Lipids
    16.4
    g
    25%
    Fiber
    27.5
    g
    55%
    Sugar
    3.2
    g
    3.5%
    Cholesterol
    197
    mg
    66%
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