This is the richest choice of main course for this Lent. Delicious grouper fillet enchilado with a combination of morita chile and bell, accompanied by a fresh bean salad with corn and cherry tomatoes. A different and very tasty version.
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Ingredients4 portions
Preparation
In a comal, roast the chiles , garlic and onion.
Soak the chilies in hot water until they soften. Blend the chiles with a little of the cooking liquid, the garlic, the onion, the oregano, the vinegar, the salt and the fat pepper.
Varnish the fish fillets with the sauce and wrap each fillet with aluminum foil. Cook in a covered skillet over medium heat, about 10 minutes or until the fish is cooked. Reservation.
For the salad, mix beans in a bowl with pumpkin, corn, tomatoes, parsley and vinaigrette. Season with salt and pepper.
Serve the fish fillet without the foil and place a little bean salad on top, decorate with beet sprouts.
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