Striped Bass with Pipian Sauce

Name: Striped Bass with Pipian Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams baby spinach; 2 Tbsps chopped hierba santa leaves** or 1 teaspoon aniseed; 4 Tbsps (1/2 stick) butter, cut into 4 pieces; 8 larges corn husks; 8 corn tortillas; 59 milliliters chopped fresh cilantro; 59 milliliters heavy whipping cream; 237 milliliters low-salt chicken broth; 473 milliliters (lightly packed) grated Monterey Jack cheese; 1 large fresh poblano chile*, charred, peeled, seeded, chopped; 237 milliliters pumpkin seeds, lightly toasted; 454 grams striped bass fillets each); 4 Tbsps vegetable oil, divided

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

Combine poblano chile, pumpkin seeds, broth, cilantro, and hierba santa in blender; puree until smooth.

Ingredients you will need

Poblano Pepper

Pumpkin Seeds

Cilantro

Broth

Equipment you will use

Blender

DO AHEAD Can be made up to 6 hours ahead. Cover and refrigerate.

Soak corn husks in warm water until flexible, at least 1 hour.

Ingredients you will need

Corn Husks

Water

Drain; pat dry.

Preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Corn Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Transfer to paper towels; cool.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Salt And Pepper

Spinach

Cooking Oil

Equipment you will use

Frying Pan

Transfer spinach to sieve. Using back of spoon, press on spinach to remove excess liquid.

Ingredients you will need

Spinach

Equipment you will use

Sieve

Place tortillas on work surface. Divide spinach and cheese among tortillas.

Ingredients you will need

Tortilla

Spinach

Cheese

Roll up tortillas, enclosing filling.

Ingredients you will need

Tortilla

Roll

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.

Ingredients you will need

Corn Husks

Tortilla

Base

Fish

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Salt And Pepper

Fish

Corn Husks

Tortilla

Base

Equipment you will use

Frying Pan

Place 1 tablespoon butter atop each fillet. Cover pan with foil and bake until fish is just cooked through, about 20 minutes.

Ingredients you will need

Butter