Pescado en Salsa de Chile Pasilla

Pescado en Salsa de Chile Pasilla is a vibrant Mexican seafood dish that features tender fish simmered in a rich, smoky pasilla pepper sauce. This dairy-free recipe brings together bold flavors and fresh ingredients for a delightful culinary experience.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Pasilla chiles - 4 pieces
• Garlic - 2 cloves
• Onion - 1 medium, chopped
• Tomato - 1 medium, diced
• Cilantro - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lime - 1, juiced
• Salt - to taste
• Pepper - to taste
• Vegetable broth - 200 milliliters

Steps

1. Toast the pasilla chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, then remove seeds and stems.
2. Soak the toasted chiles in hot water for 10 minutes until softened, then drain and blend with garlic, half of the onion, and a little vegetable broth until smooth.
3. In a saucepan, heat olive oil over medium heat, add the remaining chopped onion, and sauté until translucent, about 5 minutes.
4. Add the diced tomato to the saucepan and cook for another 3 minutes until softened.
5. Pour the blended pasilla sauce into the saucepan, stir well, and cook for 5 minutes.
6. Season the sauce with salt, pepper, and lime juice, then gently place the fish fillets in the sauce, cover, and simmer for 10-12 minutes until the fish is cooked through.
7. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from fish, which are beneficial for heart health.
• Rich in antioxidants from tomatoes and pasilla chiles that support immune function.

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