Emiliano's Dorado Con Crema

Name: Emiliano's Dorado Con Crema
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 cup/ 250 ml 35-percent cream; 2 chipotle chiles in adobo; 2 tablespoons/ 30 ml butter; 1 garlic clove, minced; 1 1/2 pounds/ 675 g mahi-mahi fish, cleaned and filleted; salt & freshly ground black pepper; tortilla, warmed, for serving

Submitted by Chuck Hughes

"Recipe courtesy Chuck Hughes"

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Ready In:: 15mins
Ingredients:: 7
Serves:: 4

ingredients

1 cup/ 250 ml 35-percent cream
2 chipotle chiles in adobo
2 tablespoons/ 30 ml butter
1 garlic clove, minced
1 ¹⁄₂ pounds/ 675 g mahi-mahi fish, cleaned and filleted
salt & freshly ground black pepper
tortilla, warmed, for serving

directions

Cook's Note:
Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.

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RECIPE SUBMITTED BY

Chuck Hughes

United States

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.

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