Emiliano'S Dorado Con Crema - cooking recipe

Ingredients

1 cup/ 250 ml 35-percent cream
2 chipotle chiles in adobo
2 tablespoons/ 30 ml butter
1 garlic clove, minced
1 1/2 pounds/ 675 g mahi-mahi fish, cleaned and filleted
salt & freshly ground black pepper
tortilla, warmed, for serving

Preparation

Cook's Note:
Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.