Pescado empapelado alux

Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Pescado empapelado alux. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pescado empapelado alux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pescado empapelado alux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pescado empapelado alux is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pescado empapelado alux estimated approx 15 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Pescado empapelado alux using 10 ingredients and 8 steps. Here is how you cook that.

(MÉXICO) Una receta de pescado empepelado con tintes muy mexicanos, de sabor delicioso pero sin llegar al picante, por lo que lo pueden comerlo personas de todas las edades

Un alux es un duendecillo que según las leyendas se aparece al sur de México

Ingredients and spices that need to be Prepare to make Pescado empapelado alux:

1. 4 filetes pescado blanco
2. 4 cdts mantequilla
3. 4 rebanadas grandes cebolla
4. 4 chiles güeros
5. 8 jitomates cherry o rodajas de jitomate normal
6. 8 aceitunas sin hueso
7. al gusto Sal y pimienta
8. 1 Limón
9. Aceite de oliva
10. 4 pliegos de papel aluminio

Steps to make to make Pescado empapelado alux

1. Lavar los filetes de pescado para limpiarlos, no es necesario usar jabón, únicamente agua.
2. Untar jugo de limón a cada filete, cuidando que cada parte se cubra. Esto para mejorar el aroma y sabor. Dejamos los filetes aparte para que se impregnen de limón (15 minutos aprox).
3. Extender cada rectángulo de papel observando que la parte más brillante quede hacia abajo y la parte opaca hacia arriba. Untar la parte opaca de mantequilla.
4. Extendemos el filete de pescado sobre la mantequilla, untamos aceite de oliva, y salpimentamos al gusto.
5. De un lado del filete colocamos una rebanada de cebolla separando las diferentes capas, del otro lado colocamos un chile güero cortado en tiras (sin la ramita) (si se desea menos sensación picante eliminar las semillas y las venas).
6. Antes de cerrar el papel colocamos a cada filete dos aceitunas y dos jitomates cherry (el proceso para todos los filetes es igual) doblamos el papel (parte brillante hacia el exterior) lo mejor que podamos para que derrame la menor cantidad posible de aceite y mantequilla.
7. Asamos (podemos poner algo de aceite de oliva en la parte externa del papel) sobre una cacerola siete minutos de cada lado. Retiramos al asegurarnos que la carne está completamente blanca.
8. Servir acompañado de papas fritas, o más saludable, de verduras al vapor (cocidas con hierbabuena obtienen un sabor delicioso) y arroz blanco.

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