Striped Bass With Pipian Sauce Recipe

Name: Striped Bass With Pipian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fresh poblano chile*, charred, peeled, seeded, chopped; 1 cup pumpkin seeds, lightly toasted; 1 cup low-salt chicken broth; 1/4 cup chopped fresh cilantro; 2 tablespoons chopped hierba santa leaves** or 1 teaspoon aniseed; 8 large corn husks***; 4 tablespoons vegetable oil, divided; 8 corn tortillas; 8 ounces baby spinach; 2 cups (lightly packed) grated Monterey Jack cheese; 4 striped bass fillets (4 to 6 ounces each); 4 tablespoons (1/2 stick) butter, cut into 4 pieces; 1/4 cup heavy whipping cream

Servings: persons

1 large fresh poblano chile*, charred, peeled, seeded, chopped
1 cup pumpkin seeds, lightly toasted
1 cup low-salt chicken broth
1/4 cup chopped fresh cilantro
2 tablespoons chopped hierba santa leaves** or 1 teaspoon aniseed
8 large corn husks***
4 tablespoons vegetable oil, divided
8 corn tortillas
8 ounces baby spinach
2 cups (lightly packed) grated Monterey Jack cheese
4 striped bass fillets (4 to 6 ounces each)
4 tablespoons (1/2 stick) butter, cut into 4 pieces
1/4 cup heavy whipping cream

1
Combine poblano chile, pumpkin seeds, broth, cilantro, and hierba santa in blender; puree until smooth.
2
DO AHEAD
3
Soak corn husks in warm water until flexible, at least 1 hour. Drain; pat dry.
4
Preheat oven to 350u00b0F. Heat 3 tablespoons oil in large skillet over medium heat until hot. Working in batches, fry corn tortillas until light golden but still soft and pliable, about 30 seconds per side for each. Transfer to paper towels; cool.
5
Heat remaining 1 tablespoon oil in clean large skillet over medium-high heat. Working in batches, cook spinach until just wilted. Lightly season with salt and pepper. Transfer spinach to sieve. Using back of spoon, press on spinach to remove excess liquid.
6
Place tortillas on work surface. Divide spinach and cheese among tortillas. Roll up tortillas, enclosing filling.
7
Place 2 corn husks in roasting pan, overlapping slightly to form base for fish. Arrange 2 filled tortillas lengthwise and seam side down on corn husks. Place 1 fish fillet over tortillas; sprinkle with salt and pepper. Overlap remaining corn husks in same pan, using 2 for each base; top with filled tortillas and fish; sprinkle with salt and pepper. Place 1 tablespoon butter atop each fillet. Cover pan with foil and bake until fish is just cooked through, about 20 minutes.
8
Meanwhile, transfer sauce to small saucepan. Bring to near boil, then reduce heat and simmer 5 minutes. Add cream; season to taste with salt and pepper. Adjust consistency, adding water by tablespoons to thin, if desired.
9
Transfer 1 corn-husk base with fish and tortillas to each of 4 plates. Spoon warm sauce over fish. Serve, passing remaining sauce separately.
10
**An herb from Mexico available at Latin markets.
11
***Available at many supermarkets and at Latin markets.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 large fresh poblano chile*, charred, peeled, seeded, chopped, 1 cup pumpkin seeds, lightly toasted, 1 cup low-salt chicken broth, 1/4 cup chopped fresh cilantro, and more.

Yes, Striped Bass With Pipian Sauce falls under the General 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.

That's it — enjoy your meal!

Striped Bass With Pipian Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions