Mexican fish with refried beans


Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Rick Stein
  • 2 whole bass, each about 350g/12oz, gutted and butterflied

For the salsa verde (green sauce)

  • large handful coriander
  • large handful chives
  • 2 garlic cloves, roughly chopped
  • 100ml/3½fl oz olive oil
  • ¼ tsp salt
  • ½ lime, juice only
  • 1 green serrano chilli, roughly chopped

For the salsa rojo (red sauce)

  • 3 dried guajillo chillies, stems and seeds removed
  • 2 ancho chillies, stems and seeds removed
  • 1 medium tomato
  • 1 tbsp olive oil
  • ½ small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt

For the refried beans

  • 35g/1¼oz lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green jalapeño or serrano chilli, finely chopped
  • 600g/1lb 5oz cooked black or pinto beans
  • ½ tsp dried epazote (optional) or oregano
  • ½ tsp salt

For the sauce

  • 1 tbsp soured cream
  • 1 tbsp mayonnaise
  • 1 tbsp salsa verde (reserved from above)
  • ½ lime, juice only
Print Friendly, PDF & Email
Top