Chile-Baked Fish with Sweet Potatoes - 22g Carbs, 3g Fiber
(Pescado con chipotle y camote)
From: Mexican Made Easy by Chef Rick Bayless VIA www.prevention.
GET AHEAD - -
Put this quick dish together hours in advance if you'd like.
Remove from the refrigerator about half an hour before baking.
Work Time: 10 Minutes
Total Time: 35 Minutes
Servings: 4
2 med sweet potatoes (1 lb total), peeled and sliced 1/4" thick
1 Tbsp vegetable oil
1 1/4 tsp salt, divided
1 can (14.5 oz) no-salt-added diced tomatoes (with juice)
1 lg clove garlic, halved
1 canned chipotle chile pepper in adobo sauce, seeded (if desired) PLUS
1 tsp of the adobo sauce
1 tsp sugar
4 skinless fish fillets (about 1/4 lb total), such as mahi mahi, 3/4"-1" thick
2 Tbsp chopped cilantro (optional)
1. Heat oven to 400 degrees F.
2. Put potatoes in microwaveable 8" x 8" baking dish. Drizzle with oil
and sprinkle with 1/2 teaspoon of the salt. Toss to coat and spread in
even layer. Cover with plastic wrap and poke a few holes in it. Microwave
on high until nearly tender, 6 to 8 minutes.
3. Combine tomatoes, garlic, pepper and sauce, sugar, and remaining
3/4 teaspoon salt in food processor. Process to a puree, leaving a
little texture.
4. Lay fish in single layer over potatoes. Pour tomato mixture evenly
over top. Bake until fish flakes when pressed firmly, 15 to 20 minutes.
Serve sprinkled with cilantro, if desired.
Servings: 4
Nutrition per Serving:
252 Calories, 28g Protein, 22g Carbs, 3g Fiber, 5g Fat, 0.5g Sat Fat,
969mg Sodium
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