Sea bass with chili
4 servings
35 minutes
Chili sea bass is a vibrant and passionate dish of Mexican cuisine that embodies its fiery character. It features tender, juicy fish soaked in a rich, spicy sauce made from red and green chili peppers, garlic, and vinegar. The light acidity and spiciness harmoniously complement the softness of the fried bass, creating an unforgettable flavor balance. In Mexican families, this dish is often served at special dinners to enjoy its energy and aroma. It pairs wonderfully with rice, fresh vegetables, or warm corn tortillas. Chili sea bass not only excites the taste buds but also conveys the soul of traditional Mexican cuisine.
1
Soak chili pepper pods in water, remove seeds and partitions, and chop them in a food processor with garlic, vinegar, and salt.
- Red chili pepper: 2 pieces
- Garlic: 3 cloves
- Green chili pepper: 2 pieces
- Vinegar: 0.5 glass
- Salt: to taste
2
Brush the fish with the prepared sauce and fry on both sides in oil until a crust forms. Brush again with the sauce and simmer over moderate heat for 15 minutes.
- Sea perch (redfish): 1 kg
- Vegetable oil: 0.3 glass
