Pescado Akumal Recipe

Name: Pescado Akumal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced yellow onion; 2 tablespoons olive oil; 1/2 teaspoon salt; 1 teaspoon cumin; 2 cups diced tomato; 1 poblano pepper - roasted (stovetop or grill method) peeled seeded and diced; 2 tablespoons canned chipotle in adobo (or more to taste); 1 tablespoon minced garlic; 1 cup chicken stock; 1 cubanelle or 2 sweet wax peppers; 1 tablespoon lime juice; 1 large grouper filet - remove the skin and pull the pin bones; olive oil, salt and lime for the fish

Servings: persons

1 cup diced yellow onion
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cumin
2 cups diced tomato
1 poblano pepper - roasted (stovetop or grill method) peeled seeded and diced
2 tablespoons canned chipotle in adobo (or more to taste)
1 tablespoon minced garlic
1 cup chicken stock
1 cubanelle or 2 sweet wax peppers
1 tablespoon lime juice
1 large grouper filet - remove the skin and pull the pin bones
olive oil, salt and lime for the fish

1
Heat the olive oil to medium in a large heavy skillet. Add the onions, salt and cumin and cook slowly, stirring occasionally, until the cumin is toasted and the onions just start to caramelize.
2
Add in the tomatoes and the chipotle and continue to cook fairly slowly so that all of the ingredients are sort of melting and caramelizing together. After a few minutes, add in the garlic and the poblano. You are at a heat crossroads - taste, and if you want it hotter add more chipotle (dice up some of the pepper itself for a real kick) then after a couple more minutes add the stock. Let the mixture simmer until much of the stock has reduced down - you want a thick and slightly chunky sauce, more for scooping rather than pouring over the fish.
3
Salt both sides of the fish and heat a griddle or skillet. Add the sweet peppers and lime to your sauce - they should be cooked but still have a bit of body. Oil the fish pan and sear the fish on both sides. Place half on each plate, squeeze a bit of lime over, then spoon the chipotle sauce on top. Add some sliced avocado and you are good to go!
4
Note this would also be good over grilled chicken or pork ....

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup diced yellow onion, 2 tablespoons olive oil, 1/2 teaspoon salt, 1 teaspoon cumin, and more.

Yes, Pescado Akumal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pescado Akumal

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