Emiliano's Dorado Con Crema

Recipe courtesy of Chuck's Week Off: Mexico
Show: Chuck's Week Off Episode: Cabos
TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup/250 ml 35-percent cream
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons/30 ml butter
  • 1 clove garlic, minced
  • 1 1/2 pounds/675 g mahi-mahi fish, cleaned and filleted
  • Salt and freshly ground black pepper
  • Tortillas, warmed, for serving
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Directions

Cook's Note: Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).

In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.

In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.
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