Emiliano's Dorado Con Crema

Recipe courtesy Chuck Hughes

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  cup/ 250 ml 35-percent  cream
• 2  chipotle chiles in adobo
• 2  tablespoons/ 30 ml butter
• 1  garlic clove, minced
• 1 1⁄2  pounds/ 675 g mahi-mahi  fish, cleaned and filleted
•  salt & freshly ground black pepper
•  tortilla, warmed, for serving

Directions

1. Cook's Note:
2. Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
3. In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
4. In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.