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
830kcal
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
Contains milk, eggs, fish, wheat.
Reviews
4.8
Based on 173 reviews
Greg · 07/29/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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