Mexican cuisine · Fish & Seafood

Filete Empapelado de Camarón

Fish fillet with shrimp, poblano strips and tomato wrapped in foil and cooked in its own juices.

Ingredients · for 4 servings

• 4 firm white fish fillets (about 180 g each)
• 300 g shrimp (peeled)
• 2 poblano chiles (or 2 green bell peppers)
• 400 g tomatoes
• 1 onion
• 4 garlic cloves
• 2 limes
• 4 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Preheat the oven to 200°C, pat the fish fillets dry, drizzle with the juice of one lime, season with salt and pepper and let sit for 10 min.
2. Blister the poblano chiles black all over under the broiler, let steam covered for 10 min., then peel, deseed and cut into finger-wide strips.
3. Cut the onion into thin rings, the tomatoes into slices and the garlic into slices, devein the shrimp and season with salt.
4. Brush four large sheets of foil with 1 tbsp olive oil each, layer a bed of onion, tomato and poblano strips on top, place the fillet on it and top with shrimp and garlic.
5. Fold the foil edges tightly into sealed packets and bake on a sheet for 18–20 min., until the packets puff up and the fish flakes when tested.
6. Open the packets on the plates so the steam escapes at the table, sprinkle with cilantro and serve with wedges of the second lime.