EMILIANO'S DORADO CON CREMA

Emiliano's Dorado Con Crema image

Provided by Chuck Hughes

Categories Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Previous Next

1 cup/ 250 ml 35-percent cream
2 chipotle chiles in adobo
2 tablespoons/ 30 ml butter
1 garlic clove, minced
1 1/2 pounds/ 675 g mahi-mahi fish, cleaned and filleted
salt & freshly ground black pepper
tortilla, warmed, for serving

Steps:

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.

Nutrition Facts : Calories 1.1, Sodium 0.1, Carbohydrate 0.2, Protein 0.1