Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Soaking Time 5 minutes mins
Total Time 30 minutes mins
- 4 fish filets
- 1 tablespoon olive oil
- 3 quartered tomatoes
- 3 chile de arbol peppers
- 4 guajillo chilies
- 1 chipotle chili pepper
- 1 garlic clove
- ½ yellow onion
- 4 cups water
- Salt and black pepper to taste
All ingredients ready? Let's begin!
Cut the chile de arbol and guajillo peppers in half lengthwise.
Discard the stems and seeds.
Next put the chilies in a pot with the water and bring it to a boil.
Turn off the heat and let the chilies soak in there for 5 minutes or until they’re soft.
Discard the water.
Put the chilies in a blender and also add the tomatoes, chipotle pepper, garlic, half the onion, and a tablespoon of salt.
Blend until the mixture is smooth.
Strain the sauce and set to one side.
Now heat the oil in a pan and sauté the onion for a minute.
Add the diabla sauce then cook for another minute.
Next add the fish filets and cook for about 5 minutes or until cooked through.
Calories: 231kcal | Carbohydrates: 8g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 141mg | Potassium: 923mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2068IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 1mg