Ancho Chile-Butter Red Fish
Your new favorite weeknight dinner or lunch is served up in seconds thanks to this light and tasty meal. Local red fish pairs perfectly with a smoky ancho chile compound butter and a hearty side of sautéed spinach, caramelized onions, and mushrooms. A gluten-free corn pudding adds a little richness to round out the meal.
Nutritional facts
Protein
39g
Carbs
31g
Calories
830
Fat
61g
Ingredients
Fish, Redfish, Fillet, Canola and Olive Oil Blend, All Purpose Flour, Butter, Cornmeal, Shiitake Mushrooms, Corn, Garlic, Egg, Sugar, Heavy Cream, Onion, Kosher Salt, Shallot, Grapeseed Oil, Blackened Seasoning, Crimini Mushroom, Baby Spinach, White Wine, Ancho Powder, Whole Milk
Reviews
4.3
Based on 151 reviews
Larry · 06/20/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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