| Prep: 10 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 10g | 15g |
| sugars | fibre | protein | salt |
| 6g | 2g | 30g | 1.2g |
Why I Love Mexican Fish in Tomatillo Chipotle Cream Sauce
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When I first tasted this Fish in Tomatillo Chipotle Cream Sauce, I was transported back to the vibrant and bustling streets of a small Mexican town. The blend of the creamy sauce and the tangy tomatillos, combined with the smoky chipotle peppers, makes this dish one of my go-to favorites when I want a delicious and somewhat exotic tasting experience. There’s just something magical about the way these ingredients harmonize that takes me out of my New Jersey kitchen and into a culinary journey.
A fusion of flavors
Having grown up in an Italian-American household, I’m used to bold and hearty flavors. The tanginess of the tomatillos reminds me of the tartness found in some Italian dishes, while the chipotle peppers add a smoky depth that complements the creaminess of the sauce. It’s a flavor explosion that’s comforting yet adventurous. This dish is somewhat reminiscent of the classic Creamy Chipotle Shrimp by Pati Jinich, which has also inspired some tweaks to the recipe.
If you are a fan of fish dishes like Italian-style baked cod, you will find that this Fish in Tomatillo Chipotle Cream Sauce brings a delightful twist. The sauce is rich and luscious but brightened up with the lime juice and fresh cilantro, making it a refreshing companion to any firm white fish you choose.
Pairs perfectly with sides
This dish pairs exquisitely with simple sides like steamed rice or even a warm quinoa salad. The mildness of these sides allows the robust flavors of the fish in the cream sauce to shine without any overpowering competition. For a more elaborate meal, consider pairing it with a Mexican street corn salad or some spicy roasted potatoes.
Preparing this recipe also reminds me of family gatherings in the kitchen, where cooking is more than just making a meal; it’s about sharing love and making memories. Whether you’re cooking for a family dinner or a special occasion, this Fish in Tomatillo Chipotle Cream Sauce will surely be a memorable dish that leaves everyone asking for seconds. It’s a new family favorite in the Bianchi household, and I hope it becomes a staple in yours too.
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What You’ll Need
- 6 fillets of firm white fish (such as tilapia, cod, or halibut), about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound tomatillos, husked and chopped
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
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Method
Step One
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Step Two
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Transfer the fish to a plate and set aside.
Step Three
In the same skillet, add the chopped tomatillos, chopped white onion, and minced garlic. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened.
Step Four
Add the chopped chipotle peppers in adobo sauce to the skillet and cook for another 2 minutes, stirring to combine well with the vegetables.
Step Five
Stir in the heavy cream, chicken broth, lime juice, fresh cilantro, and ground cumin. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
Step Six
Return the fish fillets to the skillet, spooning some of the sauce over the top of each fillet. Allow the fish to warm through for a couple of minutes.
Step Seven
Serve the fish in tomatillo chipotle cream sauce immediately, garnished with additional fresh cilantro if desired. Enjoy!
