Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa estimated approx 10 minutos + reposo.

To get started with this recipe, we must prepare a few ingredients. You can have Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa using 10 ingredients and 4 steps. Here is how you cook that.

Otra receta para aprovechar la naranja agria, con el toque muy mexicano del chile chipotle. Como la marinada me parece deliciosa, opté por aprovecharla con la guarnición. Es fácil y rica, pero hay que tener en cuenta que el sabor de la naranja agria es fundamental para su exquisitez. #mexicoconminombre #saludable #DASH

Ingredients and spices that need to be Take to make Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa:

1. 1 filete pescado blanco de 120-150 gr
2. Para el adobo:
3. 2 naranjas agrias, el jugo (1/4 taza)
4. 1 cucharadita aceite de oliva
5. 1 cucharadita ralladura de naranja
6. 1/4 cucharadita chipotle molido
7. 1/4 cucharadita ajo en polvo
8. 1/4 cucharadita sal
9. 1/4 cucharadita orégano seco
10. 1/8 cucharadita comino molido

Steps to make to make Filete de pescado con adobo de chipotle y naranja agria al estilo de LuzMa

1. Preparar los ingredientes. Exprimir las naranjas y colar el jugo para remover todas las semillas.
2. Mezclar con el resto de los ingredientes del adobo.
3. Poner a marinar el filete de pescado en el adobo. Dejar reposar entre 20 y 30 minutos, no más, porque no debe cocerse en el jugo. Calentar un sartén y asar el pescado a que dore de los dos lados.
4. En el mismo sartén, calentar el resto del adobo a fuego lento durante 5 minutos. Emplatar el pescado y acompañar con ensalada y arroz blanco, yo usé integral. Vaciar el adobo sobre el pescado y el arroz. ¡Disfrutar!

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