👨‍🍳 Instruktioner

1. 1

   Marinate the fish: In a bowl, combine lime juice, minced garlic, cumin, salt, and pepper. Add fish fillets and turn to coat. Let marinate for at least 15 minutes.

   💡 Proffstips: Ensure fish is fully submerged in the marinade.
2. 2

   Prepare the recado negro: Toast sesame seeds and pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned. Set aside.

3. 3

   Toast the dried chilies in the same skillet until fragrant. Remove stems and seeds. Add tomatoes, onion, and garlic cloves to the skillet and char them until slightly blackened.

4. 4

   In a blender, combine the toasted seeds, toasted chilies, charred vegetables, cinnamon stick, and 1 cup of chicken broth. Blend until smooth. Add more broth if needed to reach a pourable consistency.

   💡 Proffstips: For a smoother sauce, strain it through a fine-mesh sieve.
5. 5

   Heat vegetable oil in a saucepan over medium heat. Pour in the blended recado sauce and simmer for 10 minutes, stirring occasionally.

6. 6

   Grill or pan-sear the marinated fish fillets until cooked through and flaky. This can be done on a grill pan, outdoor grill, or in a non-stick skillet over medium-high heat.

   💡 Proffstips: Avoid overcrowding the pan. Cook in batches if necessary.
7. 7

   Serve the grilled fish fillets with a generous spoonful of the warm recado negro sauce. Garnish with fresh cilantro if desired.

   💡 Proffstips: This dish pairs well with white rice and steamed vegetables.