Name: Fish Fillet in Hibiscus Sauce
Prep time: 80 min
Cook time: 30 min
Yield: 2
Cuisine: Internacional
Ingredients: 1 clove garlic, finely chopped; 1/4 cups sugar; 2 morita chiles, soaked in hot water; 2 cups hibiscus flower concentrate; 1 tablespoon butter; 1 pinch Sal Sol® sea salt; 1 pinch ground black pepper; 2 red snapper, cut into square portions of 200 g; 1 pinch Sal Sol® sea salt; 1 pumpkin, Italian, sliced and blanched; 5 asparagus, blanched and cut into 4; 5 green onions, cut in half and blanched; 2 cups beet, leaves

Preparation

50 mins

30 mins

Low

Add the garlic, sugar, morita chili, and hibiscus water concentrate to the blender, blend until the ingredients are well incorporated. Set aside. Heat a small pot over medium heat with the butter and pour in the sauce you blended earlier, cook until it thickens, season with Sal de Mar Sal Sol® and pepper to taste. Set aside.