This recipe is often found along the Mexican Pacific coast. While the kind of pepper used differs by region, many use Chipotle as it adds some smokiness and spiciness to the dish. Serve as main dish or as an appetizer.
• Place the fish, water, onion, celery, allspice, salt and carrot in a large saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and shred the fish. Reserve the stock.
• Pour the Morelos Cooking Sauce in a medium sauce pan, add 2 cups of the reserved broth and bring to a boil. Lower the heat and cook, uncovered for 5 minutes.
• In a large bowl, combine the shredded fish, egg, cilantro, onion, lime juice, olive oil and salt. Shape into golf-sized balls. Add one by one the balls to the sauce. Cook for 10 minutes. Serve with brown rice or quinoa on the side.
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Serving Size: 1 Serving (543g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 11 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 30.1mg | 1 % | |
Potassium 26.6mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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