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Fish Stuffed with Shrimp a la Mexicana

15 mins
40 mins
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Eating fish or seafood in general, can be easier and with touches of traditional cuisine. A great example is this recipe for Fish Stuffed with Mexican Style Shrimp, which is cooked in the oven and accompanied by sautéed spinach and a touch of chipotle. Remember that when cooking seafood, the most important thing is that they are not overcooked, as they can be chewy or tough.
Learn more about Marielle Henaine


4 portions
  • 1 tablespoon butter
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 400 grams cheap shrimp
  • 3 tomatoes, finely chopped
  • 1 tablespoon Chile chipotle milled
  • 1/3 cups orange juice
  • 3 tablespoons fresh coriander, finely chopped
  • enough salt and pepper
  • 4 sea ​​bass fillets, 200 gc / u
  • 1 tablespoon butter
  • 1/4 cups onion
  • 1 tablespoon garlic
  • 2 cups spinach
  • enough yellow lemon, to decorate
  • enough buds, of peas, to decorate


Preheat the oven to 180 ° C (356F)
In a pan, melt the butter and cook the onion with the garlic, add the shrimp, the tomato, the ground chipotle, the orange juice, the cilantro, the salt and the pepper. Cook 3 minutes, remove and cool.
Season the fish fillets with salt and pepper and fill with the shrimp. Roll and secure with a wooden toothpick if necessary.
Place the fish rolls on a baking sheet and bake for about 20 minutes or until cooked.
Meanwhile, melt the butter in a pan and cook the onion, garlic and spinach until they release their juice. Season with salt and pepper.
Serve a bed of spinach on each plate, place the fish and decorate with yellow lemon and pea shoots. Enjoy


Serve upon a bed of spinach, place the fish, and garnish with yellow lemon and pea spouts. Enjoy


Do not overcook the fish and shrimp, to keep them from getting tough or chewy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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27/05/2020 17:17:27
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