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Striped Bass with Pipian Sauce

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Striped Bass with Pipian Sauce

Striped Bass with Pipian Sauce

You can never have too many main course recipes, so give Striped Bass with Pipian Sauce Head to the store and pick up striped bass fillets, cilantro, monterey jack cheese, and a few other things to make it today. To use up the pumpkin seeds you could follow this main course with the Pumpkin Bark as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine poblano chile, pumpkin seeds, broth, cilantro, and hierba santa in blender; puree until smooth.
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Poblano PepperPoblano Pepper
Pumpkin SeedsPumpkin Seeds
CilantroCilantro
BrothBroth
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BlenderBlender
2
DO AHEAD Can be made up to 6 hours ahead. Cover and refrigerate.
1
Soak corn husks in warm water until flexible, at least 1 hour.
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Corn HusksCorn Husks
WaterWater
2
Drain; pat dry.
3
Preheat oven to 350°F.
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OvenOven
4
Heat 3 tablespoons oil in large skillet over medium heat until hot. Working in batches, fry corn tortillas until light golden but still soft and pliable, about 30 seconds per side for each.
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Corn TortillaCorn Tortilla
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Transfer to paper towels; cool.
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Paper TowelsPaper Towels
6
Heat remaining 1 tablespoon oil in clean large skillet over medium-high heat. Working in batches, cook spinach until just wilted. Lightly season with salt and pepper.
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Salt And PepperSalt And Pepper
SpinachSpinach
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Transfer spinach to sieve. Using back of spoon, press on spinach to remove excess liquid.
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SpinachSpinach
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SieveSieve
8
Place tortillas on work surface. Divide spinach and cheese among tortillas.
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TortillaTortilla
SpinachSpinach
CheeseCheese
9
Roll up tortillas, enclosing filling.
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TortillaTortilla
RollRoll
10
Place 2 corn husks in roasting pan, overlapping slightly to form base for fish. Arrange 2 filled tortillas lengthwise and seam side down on corn husks.
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Corn HusksCorn Husks
TortillaTortilla
BaseBase
FishFish
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Roasting PanRoasting Pan
11
Place 1 fish fillet over tortillas; sprinkle with salt and pepper. Overlap remaining corn husks in same pan, using 2 for each base; top with filled tortillas and fish; sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
FishFish
Corn HusksCorn Husks
TortillaTortilla
BaseBase
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Frying PanFrying Pan
12
Place 1 tablespoon butter atop each fillet. Cover pan with foil and bake until fish is just cooked through, about 20 minutes.
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ButterButter
FishFish
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OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
13
Meanwhile, transfer sauce to small saucepan. Bring to near boil, then reduce heat and simmer 5 minutes.
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SauceSauce
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Sauce PanSauce Pan
14
Add cream; season to taste with salt and pepper. Adjust consistency, adding water by tablespoons to thin, if desired.
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Salt And PepperSalt And Pepper
CreamCream
WaterWater
15
Transfer 1 corn-husk base with fish and tortillas to each of 4 plates. Spoon warm sauce over fish.
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TortillaTortilla
BaseBase
CornCorn
FishFish
16
Serve, passing remaining sauce separately.
Ingredients you will need
SauceSauce
17
*A fresh green chile, often called a pasilla, available at some supermarkets, Latin markets, and specialty foods stores.
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Green Chili PepperGreen Chili Pepper
18
**An herb from Mexico available at Latin markets.
19
***Available at many supermarkets and at Latin markets.
DifficultyExpert
Ready In45 m.
Servings4
Health Score54
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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