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Pescado Relleno de Chiltoma
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
â±ïž 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.
â±ïž 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
â±ïž 20 minutesđĄ Proffstips: 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.
đĄ Proffstips: Serve with a side of rice and beans or tostones.
đĄ Proffstips
- âEnsure the chiltomas are well-seeded to avoid bitterness.
- âAdjust the amount of achiote for desired color.
- âIf baking, you can add a tablespoon of water or broth to the baking dish to keep the chiltomas moist.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.