Pescado en Salsa de Chiles (Fish in Mexican Chili Sauce)
Pescado en Salsa de Chiles (or Fish in Mexican Chili Sauce) is full of delicious, bold Mexican flavors. An excellent dish for Fish Fridays during Lent.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 2 cups water divided
- 3 dried California chili pods
- 1 dried Ancho chili pod
- ½ chipotle pepper in adobo sauce
- 1 tablespoon olive oil
- 3 cod fillets frozen or fresh
- ¼ onion finely diced
- 1 garlic finely minced
- Juice of 1 lime
Take off the stems and cut lengthwise to remove the ribs and seeds from the California chilis and the Ancho chili pods.
Add water and chili pods to a stock pot.
Bring to a boil for 5 minutes.
Turn heat off and leave the chili in the hot water for 5 more minutes.
Remove from the pot and let cool.
Discard the water from the stock pot.
Add the re-hydrated chilis to a blender along with the chipotle pepper, salt, and 1 cup of water.
Blend until smooth.
Heat olive oil in a large skillet.
Season the fish with salt.
Add fish to the pan.
Cook 2 minutes on each side.
Cook for 1 minute.
Add chili sauce, garlic, and lime juice.
Cover and reduce heat to low.
Cook for 10 minutes.
Taste for salt.
Serve with lime wedges and rice.
Calories: 791kcal | Carbohydrates: 3g | Protein: 161g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 387mg | Sodium: 527mg | Potassium: 3730mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 3.4mg