Dried ancho and pasilla chilies and vinegar combine to create a piquant seasoning for the fish.
4 servings
1 pound fish fillets (red snapper, tuna, or any firm fish)
Chili Paste (recipe follows)
4 lime wedges
1. Spread top of fillets with Chili Paste. Grill over medium-hot coals or broil 6 inches from heat source until fish is tender and flakes with a fork, 10 to 15 minutes, depending upon thickness of fish. Serve with lime wedges.
Chili Paste
Makes about ¼ cup
1 each: ancho and pasilla chili
2 cloves garlic
½ teaspoon salt
1 tablespoon white wine vinegar
Water
1. Cook chilies in lightly greased medium skillet over medium heat until softened, l to 2 minutes. Remove and discard stems, seeds, and veins. Process chilies, garlic, salt, and vinegar in food processor or blender, adding small amount of water, if necessary, to make smooth paste.
Per Serving:
Calories: 133
% of calories from fat: 11
Fat (gm): 1.5
Saturated fat (gm): 0.3
Cholesterol (mg): 41.6
Sodium (mg): 377
Protein (gm): 23.4
Carbohydrate (gm): 4.6
Exchanges:
Milk: 0.0
Vegetable: 0.5
Fruit: 0.0
Bread: 0.0
Meat: 2.5
Fat: 0.0