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Ilse

Ilse Castrejón

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Fish with Habanero Sauce

20 mins
45 mins
Low
158
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This healthy recipe for Fish with Habanero Sauce is very easy to make. The tamale leaves, help the fish be juicy and preserve its flavor and texture. The banana leaves have a layer of cellulose that works as a waterproof, and makes it ideal for cooking wrapped foods. You can cook it in the oven or if you prefer, you can do it steamed. You will not find an easier and more delicious recipe than this wrapped fish.
Learn more about Ilse Castrejón

Ingredients

3 portions
  • 2 tablespoons oil, for the sauce
  • 1/4 onions, cut in quarters, for the sauce
  • 5 tomatoes, cut in quarters, for the sauce
  • 5 green tomatoes, in halves, for the sauce
  • 2 garlic, for the sauce
  • 4 habanero peppers, for the sauce
  • 1/4 cups fresh coriander, for the sauce
  • 1 teaspoon salt, for the sauce
  • 2 allspices, for the sauce
  • 1/2 cups chicken soup, for the sauce
  • enough banana leaf, cut in small cubes
  • 3 bass, 7 oz each
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1/4 cups güero pepper, in thin slices
  • 1/4 cups white onion, thinly sliced
  • 1/4 cups carrot, cut into strips

Preparation

Preheat the oven to 390 °F.
For the sauce, in a pan over medium heat, fry the onion, tomato, garlic, and habanero pepper with oil until softened, cilantro, salt, and allspice for 10 minutes, add the Chicken broth and let it sit. Blend, strain and set aside.
Heat a comal over high heat and roast the banana leaves so that they soften. Set aside.
On a baking tray place the banana leaf, arrange the fish in the center, cover with the sauce, the güero chile, the white onion and the carrot. Season with salt, pepper and close in the form of tamale and bake for 15 minutes.
Remove from the oven, open the banana leaf and serve with beans from the pot and more habanero sauce.

PRESENTATION

Serve the fish in an open banana leaf, with beans from the pot, plus habanero sauce and lemons.

TIPS

Remember that for every two pounds of fish that you bake, it takes between 15 to 20 minutes for the first two pounds and 10 minutes for the next pounds. You have to take into account the thickness of the fish, the thicker the fish, the longer it will take. If you overcook it, it may crumble.

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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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Ratings (1)
Martha Yolanda luis castillo
06/08/2019 15:19:45
Delicioso!!!!

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