Fish in Chile-Lime Sauce (Pescado en chile-limón)
Chile-limón is one of the most popular seafood sauces around the beautiful and ecologically rich region of Lake Catemaco. It was originally just jalapeño chiles ground with salt in a mortar with the addition of lime juice. Now some people add tomatillos and cilantro. For a leaner but just as good version of this dish, grill or broil the fish and omit the butter. The sauce is also terrific on fish fillets, chicken breasts, shrimp or pork medallions.
Ingredients
- 1 recipe
Chile-limón - 1 2-pound red snapper, sea bass, or ocean perch
- 1 to 1½ teaspoons kosher or other coarse salt or to taste
- ½ cup olive oil
- 2 tablespoons butter cut in several pieces
Instructions
- Lightly sprinkle fish on both sides with coarse salt.
- Heat oil in large frying pan over medium-high heat until rippling and fragrant, then add fish and fry, turning frequently with large spatula, until light golden and nearly firm to touch, 12 to 15 minutes. Hold fish down with spatula and carefully spoon or drain off most of hot oil from pan.
- Pour Chile-limón over fish and cook 5 minutes more. Remove from heat, add butter and swirl pan to melt butter. Serve immediately.
Nutrition
Calories: 516kcalCarbohydrates: 1gProtein: 47gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 99mgSodium: 1068mgPotassium: 948mgSugar: 1gVitamin A: 415IUVitamin C: 4mgCalcium: 75mgIron: 1mg