Pescado en Salsa de Chile Rojo

Pescado en Salsa de Chile Rojo is a vibrant and flavorful vegetarian dish that captures the essence of traditional Mexican seafood cuisine. Made with hearty vegetables and a rich, spicy red sauce, it's a delightful meal for anyone looking to enjoy authentic flavors without the fish.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Red onion - 1 small, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 4 medium, pureed
• Dried guajillo chiles - 3, seeds removed and soaked in hot water
• Vegetable broth - 250 ml
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - for garnish
• Lime wedges - for serving

Steps

1. In a blender, combine the soaked guajillo chiles with the pureed tomatoes, garlic, cumin, salt, and black pepper. Blend until smooth to create the red sauce.
2. Heat olive oil in a medium skillet over medium heat. Add the chopped red onion and sauté until translucent, about 4 minutes.
3. Add the sliced zucchini and diced bell pepper to the skillet, cooking for an additional 5 minutes until they begin to soften.
4. Pour the blended red sauce over the vegetables, then add the vegetable broth. Stir well and bring to a gentle simmer.
5. Reduce the heat and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if necessary, then remove from heat.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 230
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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