Best Filetes De Chillo In Salsa Puerto Rican Fish Fillets Recipes

FILETES DE CHILLO IN SALSA (PUERTO RICAN FISH FILLETS)

Filetes De Chillo in Salsa (Puerto Rican Fish Fillets) image

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you. From the Complete Caribbean Cookbook.

Provided by Chocolatl

Categories Puerto Rican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 fish fillets
1 tablespoon butter
1/4 cup beer
3 garlic cloves, crushed
1 tablespoon lime juice (or to taste)
3 tablespoons vegetable oil
1 onion, sliced
1 teaspoon dried oregano
1/2 green bell pepper, chopped
1 tablespoon tomato paste
3/4 cup chicken stock
1/4 cup dry white wine

Steps:

Preheat oven to 350°.
Place fish in a single layer in a baking dish and dot with butter.
Add beer, lime juice, and 1 clove garlic.
Bake 30 minutes, basting occasionally.
Meanwhile, heat oil in a skillet over high heat.
Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
Add remaining ingredients to pan and cook for an additional 10-15 minutes.
When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.

Nutrition Facts : Calories 304, Fat 10.7, SaturatedFat 2.5, Cholesterol 105, Sodium 223.6, Carbohydrate 5.2, Fiber 0.7, Sugar 2, Protein 42.5

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Fried Fish Tacos with Chipotle-Lime Salsa image

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!

Provided by Nurjahan Boulden

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 24

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup panko bread crumbs
1 tablespoon seasoned salt
1 teaspoon garlic powder
¼ teaspoon lemon pepper
¼ teaspoon ground black pepper
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
2 eggs
¼ cup oil
1 pound tilapia fillets, cut into chunks
24 corn tortillas
½ (8 ounce) bottle ranch dressing, or to taste
¼ cup hot chunky salsa
½ lime, juiced
1 canned chipotle chile, thinly sliced
1 small head shredded cabbage, or to taste

Steps:

Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
Heat oil in a large skillet over medium-high heat.
Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
Heat tortillas in a separate skillet over medium-low heat.
Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 21.3 g, Cholesterol 23.8 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 239.7 mg, Sugar 1.6 g