Sara Rodriguez Cervantes

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Sara Rodriguez Cervantes

Fish fillet in aluminum with BBQ

Name: Fish fillet in aluminum with BBQ
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 white fish fillets; 1 potato, chopped in pictures; 1 chayote squash, chopped in cuuadros; 2 carrots, peeled and chopped in pictures; 300 grams manchego cheese, grated; 90 grams butter; 1 cup Chipotle BBQ Sauce Hunt's ®; 1 pinch salt; 1 pinch black pepper; 1 pinch chicken seasoning; enough aluminum foil

15 mins

Low

4.933333

15 comments

Sara Rodriguez Cervantes

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This recipe is very special for me because it was one of my husband's favorite dishes when we first got married, it was my mom's recipe, but when I started preparing it I added new ingredients like Chipotle BBQ Sauce Hunt's ® that changed completely its flavor, my confidence when cooking it is satisfactory, because it is a very easy recipe to prepare nutritious and rich.

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Ingredients

4 portions

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Preparation

In a saucepan with water, cook the vegetables for 10 minutes over medium heat. Add a pinch of chicken seasoning (to taste). Reservation.

For the fish fillet, pepper each one on both sides (it can be complete or split in half). Reservation.

Spread butter over four pieces of foil, top with fish fillets and add Chipotle Hunt's ® BBQ Sauce.

Place each manchego cheese on top of the Hunt's® Chipotle BBQ Sauce, continue with the vegetables, add butter squares as a final touch, close the aluminum foil and fold it well so that the contents do not come out.

Once having all the packages completed, steam for 15 minutes or until the steak is cooked and the manchego cheese melted. It serves.

PRESENTATION

Serve the aluminum fillet package and accompany it with a rich white soup. Serves Hot You can also accompany it with a fresh salad of lettuce leaves.

TIPS

To avoid overcooking the vegetables, take them to the ice water right after cooking. You can add the raw vegetables, and thus they do not cook others.