Printable Area
Emiliano's Dorado Con Crema
Recipe courtesy Chuck's Week Off: Mexico
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
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
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.