Fish in two-chile sauce (Robalo a los dos chiles)

A recipe from the Pacific coast, it is a great way to eat sometimes boring fish. We recommend using cod or red snapper, but tilapia will do the trick.

Category: Main Dish

Cuisine: Mexican

Ready in 25 minutes
by mollisauces

Ingredients

4 White, fleshy fish fillets (6 oz each)

2 Garlic cloves thinly sliced

2 tbsp Olive oil

1 sprig Cilantro

2 tbsp Mölli Oaxaca Cooking Paste

1 tbsp Water

1 tbsp Lime juice

2 limes halved


Directions

• In a bowl, mix the Oaxaca Cooking Paste, water and lime juice. Set aside. • Heat the oil in a large saucepan, add the garlic and sauté for 1 minute, until lightly browned. Add the paste mixture and cook for 2 minutes. Season with salt and pepper. • Add the fish fillets, one by one, and cook for approximately 4 minutes on one side and 3 more minutes on the other side (cooking time may vary by the thickness of the fish). • Serve and garnish with the cilantro leaves on top. Great with a side of salad.

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