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This no-mess fish preparation is easy and packed with flavor. Simply place the fish in foil, drizzle with olive oil and sprinkle with bouillon and pepper and you have a meal in minutes. Pair it with this spicy, creamy sauce and your dinner will be unforgettable.
Original reipce makes 2 dozen Change Servings
PLACE each filet on a piece of foil. Drizzle each with ¼ teaspoon olive oil and ¼ teaspoon bouillon. Season with pepper. Fold into a packet.
HEAT large skillet over medium heat. Place fish packets in skillet. Cook, turning halfway through cooking, for 8 to 10 minutes or until fish is no longer translucent and flakes easily when tested with a fork.
FOR CHIPOTLE CHEESE SAUCE:
COMBINE evaporated milk, cheese, adobo sauce, bouillon, garlic powder and cornstarch in a small saucepan over medium heat. Cook, stirring frequently, for about 5 minutes or until cheese is melted and sauce has thickened. Serve over fish.
Cook’s Tip: For an added “wow” factor, serve the fish over a clean banana leaf and top with sliced yellow peppers and chopped cilantro. Banana leaves can be found at Latin American markets.
|Calories from Fat||80|
|Total Fat 9g||14%|
|Saturated Fat 4.5g||23%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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