Mexican cuisine · Fish & Seafood

Filete en Salsa de Chipotle

Pan-fried fish fillets in creamy chipotle sauce with sautéed onions and a splash of lime.

Ingredients · for 4 servings

• 4 fish fillets (about 180 g each, cod or hake)
• 2 chipotles in adobo
• 200 ml crema (or sour cream)
• 2 white onions
• 3 garlic cloves
• 200 ml fish stock
• 2 tbsp butter
• 2 tbsp flour
• 2 limes
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Pat the fish fillets dry, season on both sides with salt and pepper, and dust lightly with flour, tapping off any excess.
2. Let the butter foam in a wide pan and fry the fillets for 2–3 min per side until golden and just coming away easily from the pan; remove and keep warm.
3. Slice the onions into thin half-rings, finely chop the garlic, and sauté both in the pan drippings for 5–6 min until the onions are soft and golden at the edges.
4. Finely chop the chipotles, add to the pan, toast for 1 min, then deglaze with the fish stock and simmer uncovered for 4 min until reduced by half.
5. Stir in the crema and let the sauce simmer gently for 3–4 min without boiling, then season with salt, pepper and the juice of half a lime.
6. Return the fillets to the sauce, warm through for 1 min, sprinkle with cilantro and serve with rice and lime wedges.