2 chile peppers sweet finely chopped (Serrano or Anaheim)
4 servings coriander seeds crushed lightly toasted for garnish
2 teaspoons cornstarch
0.5 cup evaporated milk
1 cup fish stock
2 sprigs cilantro leaves fresh for garnish
4 cups regular corn fresh
2 cloves garlic finely chopped
4 tablespoons olive oil
2 tablespoons onions finely chopped
3 tablespoons pasilla peppers green red finely chopped
4 servings salt and pepper
2 pounds snapper fillet fresh red cut into 4 pieces
1 small tomatoes peeled seeded chopped
1 tablespoon water
Equipment
frying pan
sauce pan
whisk
sieve
blender
Directions
In a large saucepan, heat the achiote oil over medium heat.
Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes.
Add the corn and fish stock and cook over medium heat for about 6 minutes.
Remove from the heat and let cool slightly.
Transfer to a blender process until smooth on high speed.*
Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
Dilute the cornstarch with 1 tablespoon water.
Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes.
Remove from heat to a platter.
Spoon the warm sauce in the center of each dinner plate. Top with a fish portion.
Garnish with cilantro sprigs and the toasted and crushed coriander seeds.
