Sea Bass Stuffed with Mexican-Style Shrimp
Marielle Henaine
Forget about boring Lent recipes and prepare this delicious sea bass stuffed with Mexican-style shrimp! These flavorful sea bass fillets stuffed with shrimp cooked with onion, garlic, tomatoes, and ground chipotle for a smoked and mildly spicy touch are guaranteed to make you forget all about meat.
Reviewed by
5
|
1 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 1 tablespoon butter
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 400 grams pink shrimp
  • 3 tomatoes, finely chopped
  • 1 tablespoon ground chipotle chile
  • 1/3 cups orange juice
  • 3 tablespoons fresh cilantro, finely chopped
  • some salt and pepper
  • 4 sea bass fillet, 7 oz each
  • 1 tablespoon butter
  • 1/4 cups onion
  • 1 tablespoon garlic
  • 2 cups spinach
  • some lemon, for garnish
  • some sprouts, pea, for garnish
Preparation
15 mins
40 mins
Easy
  • Preheat oven to 356 °F.
  • In a skillet, melt butter and cook onion and garlic. Add shrimp, tomato, ground chipotle, orange juice, cilantro, salt, and pepper. Cook for 3 minutes, remove from heat, and let cool.
  • Season sea bass fillets with salt and pepper and stuff with shrimp. Roll and secure with wooden toothpicks.
  • Arrange fish roll-ups in a baking sheet and bake for about 20 minutes or until cooked through.
  • In a skillet, melt butter and cook onion, garlic, and spinach until they release their juices. Season with salt and pepper.
  • Serve a bed of spinach on a plate. Place sea bass stuffed with Mexican-style shrimp on top garnished with lemon and pea sprouts.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?