Pescado Sarandeado
You can let the pepper paste sit on the fish longer, up to two hours. The fish will stick to the pan, but preheating the pan to high will help it release. Garnish with cilantro and serve with warm tortillas, if desired.
Recipe by Cooking Light May 2014
Gallery
Credit:
Randy Mayor; Styling: Lindsey Lower
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
264 calories; fat 3.1g; saturated fat 0.6g; mono fat 0.5g; poly fat 1.2g; protein 39g; carbohydrates 18g; fiber 3g; cholesterol 63mg; iron 3mg; sodium 472mg; calcium 95mg.
