| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7g | 1g | 9g |
| sugars | fibre | protein | salt |
| 5g | 3g | 35g | 0.2g |
Why I Love Mexican Fish in Spicy Guajillo Ancho Sauce
Unveiling today one of my recent infatuations in the realm of Mexican cuisine, here is the delicious Fish in Spicy Guajillo Ancho Sauce. Impressively versatile and profoundly flavourful, this gem of a recipe deserves to be in your repertoire. In a delightful departure from my customary French and Creole baked goodies, this dish transports you on a culinary journey to Mexico, exploring its vibrant flavours.
An Enticing Blend of Flavours
The beauty of this recipe lies in the perfect blend of simple, fresh ingredients. This dish integrates succulent white fish fillets bathed in a tangy Guajillo-Ancho sauce, embodying the lively essence of Mexican cuisine. Though known for patisseries and pastries, shifting the gastronomical gears towards this Mexican delight perfectly showcases the adaptability I value in the kitchen.
Inspired by Fellow Culinary Adventurer
The inspiration for this wonderful recipe comes from none other than the legendary chef Rick Bayless. His passion for Mexican cuisine and unique interpretations of traditional dishes – all while honouring the rich cultural heritage – have been a constant source of inspiration. In crafting this recipe, I aimed to stay authentic, yet infuse it with a dash of my personal touch.
If you’re familiar with Mexican Seafood Stew, the Fish in Spicy Guajillo Ancho Sauce might seem like a tantalising twist. This dish works as a fabulous entree or a light main dish, pairing beautifully with Cilantro Lime Rice or a fresh salad.
To the French éclairs and beignets and the Creole delights, I add this Fish in Spicy Guajillo Ancho Sauce. Here’s to exploring more cuisines and delighting your taste buds with enticing flavours from across the globe. Bon appétit!
What You’ll Need
- 6 fillets of white fish (such as halibut, tilapia)
- 8 dried guajillo chiles
- 4 ancho chiles
- 3 cups of water
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 1 tablespoon of cumin
- 2 tablespoons of olive oil
- 1 cup of fish stock
- Salt to taste
- Pepper to taste
- 1/2 cup of fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for garnish)
Method
Step One
Begin by soaking the guajillo and ancho chiles in three cups of warm water for about 30 minutes or until they become soft and pliable. After they’ve softened, remove the stems and seed from the chiles.
Step Two
While the chiles are soaking, sauté the chopped onion and minced garlic in 2 tablespoons of olive oil over medium heat. Cook until the onions become soft and transparent.
Step Three
Once the chiles are ready, blend them in a food processor or blender along with the onions, garlic, dried oregano, cumin, and one cup of fish stock. Blend until the mixture becomes a smooth sauce. Season with salt and pepper to taste.
Step Four
Next, pour the sauce over the fish fillets, making sure each fillet is well-coated with the sauce. Let the fish marinate in the sauce for at least 30 minutes to enhance the flavour.
Step Five
Preheat your oven to 350℉ (175℃). Place the marinated fish fillets in the oven and bake for about 20 minutes, or until the fish becomes flaky and opaque.
Step Six
Before serving, garnish the fish with chopped fresh cilantro and a wedge of lime for added freshness. Enjoy your fish in spicy guajillo ancho sauce.
