Four Chile Fish

Marielle Henaine
Looking for a meatless and yummy recipe? Look no further, we’ve got you covered! Featuring the fiery and smoky flavor of guajillo, ancho, morita, and chipotle chiles in a tasty sauce ladled on a plate and topped with drool-worthy steamed-cooked fish fillets, this four chile fish is ready to pamper your family with its yummy flavor and mildly spicy aroma!
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Ingredients
4
Portions
  • 4 banana leaves
  • 2 guajillo chiles, trimmed, seeded, and rehydrated, for the four chile sauce
  • 2 ancho chiles, trimmed, seeded, and rehydrated, for the four chile sauce
  • 1 morita chile, trimmed, seeded, and rehydrated, for the four chile sauce
  • 1 chipotle chile, trimmed, seeded, and rehydrated, for the four chile sauce
  • 1/4 cups orange juice, for the four chile sauce
  • 1/4 onions, for the four chile sauce
  • 1 clove garlic, for the four chile sauce
  • 1/2 teaspoons cilantro seeds, for the four chile sauce
  • 3 allspice berries, for the four chile sauce
  • salt, for the four chile sauce
  • 1/2 teaspoons cumin, for the four chile sauce
  • leaves hoja santa
  • 4 fish fillets
  • 1 red onion
  • 1 Habanero chile
  • 2 tablespoons white vinegar
  • 1 tablespoon oregano
  • salt
  • pepper
Preparation
15 mins
25 mins
Easy
  • On a griddle, roast banana leaves until tender. Set aside.
  • For the four chile sauce: In a blender, combine guajillo, ancho, morita, and chipotle chiles, orange juice, onion, garlic, cilantro seeds, allspice berries, salt, and cumin and blend until a homogeneous mixture is obtained.
  • In a pot, pour blended mixture and cook for 10 minutes or until a sauce is obtained. Set aside.
  • On a chopping board, place a banana leaf and top with a fish fillet. Season with salt and pepper and top with an hoja santa leaf. Roll up fish fillet with banana leaf and tie with kitchen twine. Place wrapped fish fillet in a bamboo steamer and cook for 20 minutes or until cooked through.
  • For the pickled onions: On a chopping board, cut red onion and Habanero chile into thin strips. In a bowl, mix red onion, Habanero thin strips, white vinegar, oregano, salt, and pepper. Let sit for 30 minutes.
  • Unwrap fish fillet. Ladle four chile sauce on a plate and place fish fillet on top. Serve four chile fish garnished with pickled red onions and salad on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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