Dorado Ala Parilla Con Chile Verde

Hans Wressnigg Leave a Comment

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Dorado Ala Parilla Con Chile Verde
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Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.

Ingredients


For the Chile Verde Sauce:

  • 3 whole poblano chiles

  • 1 pound tomatillos

  • 2 serrano chiles

  • 1 Spanish onion

  • 2 medium tomatoes

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1/3 cup pumpkin seeds

  • 2 cinnamon sticks

  • 1/2 cup sesame seeds

  • 3 cups chicken stock, divided

  • 2 tablespoons honey

  • Salt and pepper

  • 8 sprigs parsley

  • 8 sprigs cilantro

For the Fish:

  • 2 pounds Mahi Mahi

  • Salt and pepper

  • 6 large plantain or banana leaves (available in most Asian markets)

 



Instructions


For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.

 

 

Servings
4
Servings
4
Dorado Ala Parilla Con Chile Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.

Ingredients


For the Chile Verde Sauce:

  • 3 whole poblano chiles

  • 1 pound tomatillos

  • 2 serrano chiles

  • 1 Spanish onion

  • 2 medium tomatoes

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1/3 cup pumpkin seeds

  • 2 cinnamon sticks

  • 1/2 cup sesame seeds

  • 3 cups chicken stock, divided

  • 2 tablespoons honey

  • Salt and pepper

  • 8 sprigs parsley

  • 8 sprigs cilantro

For the Fish:

  • 2 pounds Mahi Mahi

  • Salt and pepper

  • 6 large plantain or banana leaves (available in most Asian markets)

 



Instructions


For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.

 

 

Servings
4
Servings
4
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