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Dorado Ala Parilla Con Chile Verde

Monday, 26 May 2008


Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre

For the Chile Verde Sauce:

  • 3 whole poblano chiles

  • 1 pound tomatillos

  • 2 serrano chiles

  • 1 Spanish onion

  • 2 medium tomatoes

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1/3 cup pumpkin seeds

  • 2 cinnamon sticks

  • 1/2 cup sesame seeds

  • 3 cups chicken stock, divided

  • 2 tablespoons honey

  • Salt and pepper

  • 8 sprigs parsley

  • 8 sprigs cilantro

For the Fish:

  • 2 pounds Mahi Mahi

  • Salt and pepper

  • 6 large plantain or banana leaves (available in most Asian markets)



For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.




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