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.

See more: Easy, Eggs/Dairy, Hot and Spicy, Mexican, Spring

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