Hoja Santa-Wrapped Fish in Pasilla Chile Sauce

Inés Miselem
This recipe brings together the charms of drool-worthy pasilla chile sauce with mouthwatering hoja santa-wrapped fish in a snap! Featuring tasty white fish wrapped in hoja santa leaves and served over a delish pasilla chile sauce, this culinary delicacy will have the whole table fighting for seconds. Nothing can be more packed with flavor than this hoja santa-wrapped fish in pasilla sauce topped with a fresh nopal salad!
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Ingredients
2
Portions
  • 2 tablespoons vegetable oil, for the pasilla sauce
  • 3 cloves garlic, chopped, for the pasilla sauce
  • 1 cup white onion, cut into eighths, for the pasilla sauce
  • 4 tomatoes, cut into quarters, for the pasilla sauce
  • 5 pasilla chiles, for the pasilla sauce
  • 1/4 teaspoons allspice berries, for the pasilla sauce
  • 1/4 teaspoons cumin, for the pasilla sauce
  • 1 cup orange juice, for the pasilla sauce
  • 1 pinch salt, for the pasilla sauce
  • 1 cup chicken broth, for the pasilla sauce
  • 4 leaves hoja santa, rinsed, for wrapping the fish 
  • 2 white fish, cut into steaks, de-skinned, sea bass or red snapper
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch oregano
  • 1/2 cups white onion, sliced, for garnish
  • 1 cup nopal, cooked, for garnish
  • 1/2 cups cherry tomato, cut into halves, for garnish   
  • 1/4 cups panela cheese, cut into small-sized cubes, for garnish
  • 2 tablespoons olive oil, for garnish
  • 1 teaspoon oregano, for garnish
  • 1 teaspoon apple cider vinegar, for garnish
Preparation
20 mins
35 mins
Easy
  • Preheat oven to 356º F.
  • For the pasilla sauce: In a skillet, heat oil over medium heat. Cook garlic and onion until translucent. Add tomato and cook until it falls apart. Add chiles, allspice berries, cumin, orange juice, salt, and chicken broth.
  • Cook until liquid reduces by half. Remove from heat and let cool slightly. Transfer previous ingredients to a blender and blend until smooth. Strain and set aside.
  • For the white fish: On a chopping board, place a parchment paper square. Top with hoja santa leaves and a white fish steak. Season with salt and drizzle with olive oil. Wrap white fish steak with the hoja santa leaves and parchment paper. In a baking sheet, place wrapped fish and bake it for 10 minutes. Remove from the oven and set aside.
  • For the nopal salad: In a bowl, mix onion, nopales, tomato, and panela cheese. Season with olive oil, oregano, apple cider vinegar, and pepper. Set aside.
  • Ladle pasilla chile sauce on a plate and place hoja santa-wrapped fish on top. Garnish hoja santa wrapped-fish in pasilla chile sauce with the nopales mixture.

Nutritional information

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