Fish Fillets in Salsa Borracha

Fish lovers, rejoice -- this Mexican-inspired recipe is perfect for dinner tonight. Ready in just 45 minutes, everyone will love this zesty recipe.

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  • Makes: 4 servings
  • Serving Size: 5 oz. fish
  • Makes: 1 1/4 lb. fish
  • Prep: 30 mins
  • Bake: 12 mins 425°F

Fish Fillets in Salsa Borracha

Directions

  1. Preheat oven to 425 degrees F. Thaw fish, if frozen. Cut open chile peppers; discard stems and seeds.** Heat a dry skillet over medium-low heat. Add peppers; toast 3 minutes or until fragrant, turning frequently.
  2. In a food processor or blender combine chile peppers and next six ingredients (through salt). Cover and process or blend until smooth.
  3. Rinse fish; pat dry. Sprinkle fish with additional salt and black pepper. Place in a 3-qt. rectangular baking dish. Top with chile pepper mixture. Bake 12 to 15 minutes or until fish flakes easily. Sprinkle with remaining ingredients.

From the Test Kitchen

*

Because weight and sizes of fish vary, purchase fillets that are cut about 1 inch thick so they cook evenly.

**

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Fish Fillets in Salsa Borracha)

  • Per serving:
  • 290 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 85 mg chol. ,
  • 413 mg sodium ,
  • 18 g carb. ,
  • 3 g fiber ,
  • 9 g sugar ,
  • 36 g pro.
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