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Watch your diet without losing all the flavor, with this exquisite cilantro fish, made with a creamy sauce slightly spicy, filled with green beans with pumpkin flower and corn kernels. A healthy and complete dish.
1/4 packages light cream cheese, (190 g) for the coriander sauce
2 serrano peppers, for the coriander sauce
1 clove garlic, for the coriander sauce
1/4 onions, for the coriander sauce
1 cup fresh coriander, for the coriander sauce
1 cup skim milk, light, for the coriander sauce
1 tablespoon olive oil, (1/2 cda for the sauce and 1/2 for the filling)
to taste salt and pepper
3 tablespoons onion, finely chopped
1 tablespoon garlic, finely chopped
1 cup green bean, for the filling
3 cups squash blossom, clean for the filling
1 cup corn kernels, for the filling
4 tilapia fillets, (120 grams each)
to taste onion stem chambray, chopped to decorate
to taste squash blossom, to decorate
Preparation
For the coriander sauce: blend light cream cheese with serrano pepper, garlic, onion, cilantro and light skim milk. Season
In a pan over medium heat heat the oil, pour the cilantro sauce, season with salt and pepper, cook for 10 minutes and reserve hot.
For the filling, heat the olive oil and cook the onion, garlic, green beans, pumpkin flower, corn kernels, season with salt and pepper. Let cool and reserve.
Season the fish fillets, fill with the previous preparation, roll and secure with onion stems cambray. Cook in a steamer with hot water about 10 minutes.
Serve fish with coriander sauce, garnish with pumpkin flower leaves.
PRESENTATION
On an extended dish, accompanied by steamed vegetables.
TIPS
For a more economical option you can substitute tilapia fillets for mojarra fillets.
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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
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