Fish fillets (whichever you prefer) garlic and chile guajillo with a little touch of red wine. It is recommended to accompany with a bed of white rice and asparagus.
Learn more about Guillermo Hernandez
Ingredients3 portions
Preparation
Season the fillets with pepper (little).
Chop the onion and garlic, put on a low heat to brown in the pan with olive oil.
Brown a guajillo chile, chop it and add it to the pan.
When the onion, garlic and chili are golden add the fillets to the pan.
Add a tablespoon of white wine.
When the fillets are overturned, cover the pan and simmer until the fillet is done.
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