Pescado Relleno de Mariscos (Whole Fish Filled with Seafood)
Ingredients
- 2 whole fish red snapper, sea bass, trout or tilapia, cleaned and scaled
- Juice of 2 limes
- Salt and pepper
Filling
- 2 tablespoons butter
- ½ cup diced onion
- 4 garlic cloves minced
- ½ cup chopped red bell pepper
- ¼ cup white wine
- ½ pound of shrimp peeled and diced
- ½ pound of diced mahimahi cod or halibut
- ½ pound of small bay scallops
- 1 teaspoon cumin powder
- ¼ teaspoon achiote powder or color
- Salt and pepper to your taste
Sauce
- 5 tablespoons of butter
- 6 tablespoons of finely chopped onion
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Rub the fish inside and out with lime juice, salt and pepper. Put in an ovenproof dish and set aside.
- To make the filling: melt the butter in a saucepan on medium heat, add the minced garlic, red bell pepper and onion, cook for about 2 minutes.
- Add the shrimp, diced fish, cumin, achiote and cook for another 2 minutes. Add the white wine and scallops, cook for another 2 minutes and remove from heat. Season with salt and pepper to your taste.
- To make the sauce: melt the butter in a large saucepan, add the onions and cook for about 5 minutes. Add the flour and cook for 1 minute over low heat, stirring constantly with a whisk. Add the milk, salt and pepper, and cook over medium-low heat. Continue stirring with a whisk, for about 5 minutes. Take off the heat and set aside.
- Preheat the oven to 375°F. Mix the filling with half of the white sauce. Stuff each fish with the filling and add the rest of the sauce on top. Bake for 20-25 minutes, or until is cooked through. Remove from the oven and serve immediately.
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