Pescado Relleno de Chiltoma

Name: Pescado Relleno de Chiltoma
Prep time: PT25 minutes
Cook time: PT30 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: Nicaragua
Ingredients: 4 pieces (approx. 6 oz each) White fish fillets (e.g., snapper, sole) (about 1-inch thick); 2 large Chiltoma (large green bell pepper) (deseeded and cut in half lengthwise); 250 g Ground pork or chicken; 1 small Onion (finely chopped); 2 cloves Garlic cloves (minced); 1 medium Tomato (finely chopped); 2 tbsp Cilantro (chopped); 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Achiote powder (annatto) (for color); 2 tbsp Vegetable oil; 2 tbsp Sour orange juice or lime juice

A flavorful Nicaraguan dish where tender white fish is stuffed with a savory mixture of vegetables and spices, then baked or pan-fried to perfection.

準備時間25 minutes

調理時間30 minutes

合計時間55 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the chiltomas: Cut the chiltomas in half lengthwise and remove the seeds and membranes. Blanch them in boiling water for 2-3 minutes, then drain and set aside. This softens them and makes them easier to stuff.
💡 プロのコツ: You can also roast the chiltomas over an open flame until the skin is slightly charred, then peel and deseed them for a smoky flavor.
2
Make the filling: Heat 1 tbsp of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes. Add the ground pork or chicken and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
⏱️ 5 minutes
3
Add the chopped tomato, cilantro, salt, pepper, and achiote powder to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomato has softened and the flavors have melded. Remove from heat and let the filling cool slightly.
⏱️ 5 minutes
4
Prepare the fish: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. If the fillets are very thick, you can make a shallow pocket in the center of each fillet to hold the filling.
💡 プロのコツ: Using a firm white fish will hold up well to stuffing and cooking.
5
Stuff the chiltomas: Carefully spoon the meat filling into the hollowed-out halves of the blanched chiltomas, pressing gently to fill them evenly.
💡 プロのコツ: Don't overstuff, as the filling may spill out during cooking.
6
Cook the stuffed chiltomas: Heat the remaining 1 tbsp of vegetable oil in a large skillet over medium heat. Carefully place the stuffed chiltoma halves, filling-side up, into the skillet. Cover and cook for about 15-20 minutes, or until the chiltomas are tender and the filling is heated through.
⏱️ 20 minutes
💡 プロのコツ: Alternatively, you can bake the stuffed chiltomas at 375°F (190°C) for 20-25 minutes.
7
Finish with sauce: Drizzle with sour orange or lime juice just before serving.
💡 プロのコツ: Serve with a side of rice and beans or tostones.

調理履歴を記録する

💡 プロのコツ

✓Ensure the chiltomas are well-seeded to avoid bitterness.
✓Adjust the amount of achiote for desired color.
✓If baking, you can add a tablespoon of water or broth to the baking dish to keep the chiltomas moist.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add finely chopped cooked potato or rice to the filling for a heartier dish.
Use a mix of ground beef and pork for the filling.
For a vegetarian version, omit the meat and use a filling of sautéed vegetables, rice, and cheese.