Fish Filet Rolls in an Aztec Corn Sauce

Total Time: 40 minutes
Serves: 5
Fish Filet Rolls in an Aztec Corn Sauce
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Ingredients:

  • 5 Tilapia fish filets (about 5oz each)
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • 1 tomato, cut into thin strips
  • ¼ red onion, cut into thin strips
  • 1 Serrano pepper, cut into thin strips
  • 15 cilantro sprigs
  • 2 oz Salsa Azteca

Preparation:

  1. Pre-heat oven to 350°F.
  2. Season each filet with paprika, pepper and granulated garlic.
  3. Place tomato, onion, cilantro and Serrano peppers in the center of each filet.
  4. Roll the thin part of the filet towards the center and then roll the other end.
  5. Place the rolled filets on a baking pan with a little bit of water to create steam.
  6. Bake in the oven for 15 minutes at 350°F.

Aztec Corn Sauce

  • ½ cup of "masa"
  • 1 ½ cups water
  • 1 tablespoon minced serrano chile
  • 2 tablespoons minced red onion
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ cup low-fat (1%)
  • ½ cup corn
  • ½ clove of garlic
  • ¼ bunch of cilantro
  • 1 teaspoon peppermint

Preparation:

  • 1. Sautee the onion, garlic and Serrano peppers for 3 minutes.
  • 2. Add the salt, pepper, water and bring to a boil.
  • 3. As soon as the water boils, add the corn masa, stir and allow to boil for 2 minutes.
  • 4. Turn the flame down to low and add the milk gradually while stirring. (Don’t let the milk boil.)
  • 5. Turn off and let the sauce sit for a few minutes.
  • 6. Add the corn, cilantro and mint.

Nutrition Information: 1 filet with 2 oz of sauce

  • Calories 170, Fat 3g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 70 mg, Sodium 140mg, Carbohydrate 8g, Fiber 1g, Sugars 1g, Protein 30g
  • MyPlate Information: Protein 3.7 oz, Vegetable ¼ cups (half a serving of veggies)
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