Pescado con Tres Salsas

Ingredients

• 4 fish fillets (such as red snapper or tilapia) (500g / 1.1 lb) 4 fish fillets (such as red snapper or tilapia) (500g / 1.1 lb)
• For the salsa verde: For the salsa verde:
• 6 tomatillos, husked and rinsed (150g / 5.3 oz) 6 tomatillos, husked and rinsed (150g / 5.3 oz)
• 1 small onion, chopped (100g / 3.5 oz) 1 small onion, chopped (100g / 3.5 oz)
• 2 cloves of garlic (6g / 0.2 oz) 2 cloves of garlic (6g / 0.2 oz)
• 1 jalapeño pepper, seeded and chopped (15g / 0.5 oz) 1 jalapeño pepper, seeded and chopped (15g / 0.5 oz)
• 1 cup fresh cilantro leaves (20g / 0.7 oz) 1 cup fresh cilantro leaves (20g / 0.7 oz)
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste
• For the chipotle sauce: For the chipotle sauce:
• 2 chipotle peppers in adobo sauce (15g / 0.5 oz) 2 chipotle peppers in adobo sauce (15g / 0.5 oz)
• 2 tablespoons adobo sauce (30ml / 1 fl oz) 2 tablespoons adobo sauce (30ml / 1 fl oz)
• 1 tablespoon tomato paste (15g / 0.5 oz) 1 tablespoon tomato paste (15g / 0.5 oz)
• 1 tablespoon honey (15ml / 0.5 fl oz) 1 tablespoon honey (15ml / 0.5 fl oz)
• Juice of 1/2 lime Juice of 1/2 lime
• Salt to taste Salt to taste
• For the avocado sauce: For the avocado sauce:
• 2 ripe avocados (300g / 10.6 oz) 2 ripe avocados (300g / 10.6 oz)
• Juice of 1 lime Juice of 1 lime
• 1/4 cup sour cream (60g / 2.1 oz) 1/4 cup sour cream (60g / 2.1 oz)
• 1/4 cup chopped fresh cilantro (5g / 0.2 oz) 1/4 cup chopped fresh cilantro (5g / 0.2 oz)
• Salt to taste Salt to taste
• For serving: For serving:
• Cooked rice and beans Cooked rice and beans

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 5g)
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a blender or food processor, combine all the ingredients for the salsa verde. Blend until smooth. Adjust the seasoning with salt if needed. Set aside.
3. 3.
   In a separate bowl, combine the chipotle peppers, adobo sauce, tomato paste, honey, lime juice, and salt. Mix well to create the chipotle sauce. Set aside.
4. 4.
   In another bowl, mash the avocados with a fork until smooth. Add the lime juice, sour cream, chopped cilantro, and salt. Mix well to create the avocado sauce. Set aside.
5. 5.
   Season the fish fillets with salt and pepper. Grill the fish for about 4-5 minutes per side, or until cooked through and flaky.
6. 6.
   Remove the fish from the grill and let it rest for a few minutes.
7. 7.
   To serve, place a fish fillet on each plate. Top the fish with a spoonful of salsa verde, chipotle sauce, and avocado sauce. Serve with cooked rice and beans on the side.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that yield to gentle pressure. To prevent browning, squeeze lime juice over the mashed avocado and cover it tightly with plastic wrap, ensuring the wrap touches the surface of the avocado.
• Chipotle peppers in adobo sauce — If you prefer a milder heat, remove the seeds from the chipotle peppers before using them in the sauce.
• Tomatillos — Remove the husks and rinse the tomatillos thoroughly before using them in the salsa verde.

Tips & Tricks

• For a smokier flavor, grill the tomatillos for the salsa verde before blending them.
• If you don't have a grill, you can also cook the fish fillets in a skillet over medium heat.
• Feel free to adjust the spiciness of the sauces by adding more or less jalapeño peppers or chipotle peppers according to your taste preference.
• Serve the Pescado con Tres Salsas with warm tortillas for a delicious taco experience.
• Experiment with different types of fish to find your favorite combination with the three sauces.

Serving advice

Garnish the Pescado con Tres Salsas with additional fresh cilantro leaves and a squeeze of lime juice for a burst of freshness. Serve it alongside warm tortillas, rice, and beans for a complete and satisfying meal.

Presentation advice

Arrange the grilled fish fillets on a platter and drizzle each fillet with a different sauce, creating an enticing visual display of colors. Place a small bowl of rice and beans on the side, and garnish the dish with sprigs of fresh cilantro for an elegant touch.