Name: Cilantro Stuffed Fish
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 packages low-fat cream cheese, (190 g) for the cilantro sauce; 2 serrano chiles, for the cilantro sauce; 1 clove garlic, for the cilantro sauce; 1/4 onions, for the cilantro sauce; 1 cup fresh cilantro, for the cilantro sauce; 1 cup low-fat milk, light, for the cilantro sauce; 1 tablespoon olive oil, (1/2 tbsp for the sauce and 1/2 for the filling); salt and pepper; 3 tablespoons onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 cup green beans, for the filling; 3 cups zucchini blossoms, clean for the filling; 1 cup corn kernels, for the filling; 4 tilapia fillets, (120 grams each); green onion stalks, chopped for garnish; zucchini blossoms, for garnish

Preparation

20 mins

25 mins

Low

For the cilantro sauce: blend the light cream cheese with the serrano chili, garlic, onion, cilantro, and skim milk. Season. In a medium pan, heat the oil, pour in the cilantro sauce, season with salt and pepper, cook for 10 minutes and keep warm.