Pescado en Salsa Roja

Pescado en Salsa Roja is a vibrant Mexican dish featuring tender fish simmered in a rich and flavorful red sauce made from tomatoes and spices. This high-protein meal is perfect for seafood lovers looking to indulge in authentic Mexican cuisine.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 300 grams
• Olive oil - 2 tablespoons
• Tomatoes - 400 grams (fresh or canned)
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Chipotle pepper in adobo sauce - 1 (optional, for heat)
• Cumin powder - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - 2 tablespoons, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. Heat the olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the tomatoes, chipotle pepper (if using), cumin, oregano, salt, and black pepper to the skillet.
5. Simmer the sauce for about 10-15 minutes until it thickens, stirring occasionally.
6. While the sauce simmers, season the fish fillets with salt and pepper.
7. Gently place the fish fillets into the sauce, spooning some of the sauce over them.
8. Cover and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Serve the pescado en salsa roja hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich source of high-quality protein from the fish.
• Contains heart-healthy fats from olive oil.

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