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 steaks; 1 potato, chopped into squares; 1 chayote, chopped into squares; 2 carrots, peeled and diced; 300 grams manchego cheese, grated; 90 grams butter; 1 cup Chipotle Hunt´S ® BBQ Sauce; 1 pinch salt; 1 pinch black pepper; 1 pinch chicken seasoning

15 mins

Low

4.933333

15 comments

Sara Rodriguez Cervantes

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This recipe is very special to me because it was one of my husband's favorite dishes when we just got married, it was my mother's recipe, but when I start to prepare it I add new ingredients such as Chipotle Hunt's ® BBQ Sauce that completely changed. 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 pot with water, cook the vegetables for 10 minutes over medium heat. Add a pinch of chicken seasoning (to taste). Reservation.

For the fish fillet, season each one on both sides (it can be whole or halved). Reservation.

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

Place Manchego cheese on each one, on top of the Chipotle Hunt's ® BBQ Sauce, continue with the vegetables, add squares of butter as a final touch, close the aluminum foil by folding it well so that the content does not come out.

Once you have all the packages finished, steam for 15 minutes or until the steak is cooked and the Manchego cheese is melted. It serves.

PRESENTATION

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

TIPS

To prevent vegetables from overcooking, place them in the ice water right after cooking. You can add the vegetables raw, and that way they are not overcooked.