Emiliano's Dorado Con Crema
- prep time 10 min
- total time 15 min
- serves 4
1 cup (250 mL) 35% cream
2 chipotle peppers in adobo sauce
2 tablespoons (30 mL) butter
1 clove garlic, minced
1 ½ pounds (675 g) mahi-mahi fish, cleaned and filleted
salt and pepper
1. In a blender, blend cream and chipotle. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
2. In a wok or a non-stick frying pan, melt butter and add garlic and fish. Fry fish on high heat for 2-3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking for 2 minutes until the sauce thickens. Serve with tortillas.