Pescado – Stuffed and Baked

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The filling component for this stuffed fish recipe was contrived here at Cocina California and it’s super deliciosio. The flavor and texture of the filling is very much like that of cuitlacoche which is sometimes difficult to find. The poblano cream sauce pairs perfectly in this recipe. Any firm white fish filet works with this recipe. The basis of this recipe originates from my cousin, Chef Jose Macias Gamborino from Puerto Morelos, Quintana Roo. It’s from his library of recipes entitled “Las Recetas Que Me Robe”. I’ll leave it to you to google the translation. Thanks Joe, I’ve been wanting to select one of your recipes for a long time and this one is a winner.

Cuitlacoche is analogous to mushroom and it’s used as a filling or sauce and is very popular in Mexico. It’s flavor is earthy, slightly smokey, complex, exquisite and it’s unlike any mushroom you have ever tasted. I have published a recipe with cuitlacoche -check out “Filete de Cuitlacoche”. Let’s get started.

Ingredients

Serves 2

Filling

1 oz white onion, finely diced

1 oz shiitake or portabello mushrooms, finely diced

1 teaspoon extra virgin olive oil

⅓ cups frozen petite corn kernels

⅔ cups black beans pureed into a paste

Salt and pepper

Sauce

1 chile poblano roasted and peeled

6 sprigs fresh cilantro

2 tablespoons white onion

2 tablespoons milk or half and half

⅓ cup cream (any type – Mexicana, sour cream, Crème Fraîche)

Salt

Fish

2 filets red snapper or other white fish

1 teaspoon extra virgin olive oil

2 teaspoons fresh lemon juice

Salt and pepper

2 sheets aluminum foil, 12×12 inches

Salt and pepper

Preparation

Beans

Canned black beans may not be flavorful so if you use them spice them, up by adding any of these ingredients, – bacon fat, herbs. If you prefer to cook your own they can be prepared a day ahead in the following manner.

Spread ½ cup of beans on a flat surface and inspect and remove any debris and broken beans then wash them in water and drain. Place the beans in a large pot, cover the beans with cold water by at least 2 inches. Add garlic, onion, carrot and herbs. Bring to a boil, reduce heat to a very low simmer, cover and cook for about 2 hours. Periodically check the water level and add hot water as necessary. When the beans are cooked soft to the touch, add ⅔ tablespoon of salt. Remove any liquid off the top and set aside. Puree the beans using potato masher to achieve a chunky bean paste; If necessary add back bean-liquid to thin out the bean paste. Adjust the taste for salt. Save the used beans for another use.

Filling

Heat a 8 inch pan over medium to medium-high heat for one minute then add onions and mushrooms and sauté for 5 minutes. Remove the pan from the heat and gently mix in the corn and beans. Salt and pepper to taste and set aside.

Sauce

Using a blender, add the chile, cilantro and milk then liquify the mixture. Add the cream and mix. Salt and pepper to taste. Set aside.

Fish

Preheat the oven to 350° F.

The filets need to be as thin and wide as possible. Place the filet on a cutting board and and butterfly cut from one side to 1/4 inch of the other side and fold out the sides like an open book. Lightly coat the filets with olive oil, salt and pepper both sides.

Place fish at the center of an aluminum sheet and add 1 teaspoon of lemon juice. Spoon filling into the center of each filet. Gather-up all sides of the aluminum sheets ensuring the sides of the fish form a ball that encapsulates the filling. Twist the tops of the aluminum sheets to seal any openings. Bake for 12 minutes.

Plating

Cover the center of serving plate with sauce. Open the aluminum foil and carefully place the top side of the ball down on the plate. Drizzle a little sauce over the fish. Garnish with cilantro.