An angler’s dream; making dorado-stuffed chile rellenos that you caught fresh earlier that day. In Mexico.
Chile rellenos stuffed with seafood are delicious. They taste even better when you catch the fish yourself. The process is just that, a process, but the result is something you can be proud of.
Make sure you start prepping the peppers a good couple of hours before the meal or even the day before.
- 10 chile poblanos
- queso fresco (enough to stuff 10 chiles)
- 6 eggs (whites separated from yolks)
- 1 fillet of the dorado you caught (or fish of your choice)
- relleno sauce (store-bought or homemade)
We made these chile rellenos without a full working kitchen, just a camping stove in our palapa in Baja, so you have no excuse! A palapa is an open-sided structure covered with a palm roof typically found in Mexico, by the way.
First, brown the peppers and then put in a plastic bag while they’re still hot so they steam themselves. That way, the skin will be easier to peel off. Remove the skin, cut in half, de-vein and remove the seeds so they aren’t too spicy. Wash them off and pat them dry.
Make the batter with the egg whites first by making a meringue. Whip it up really well until the batter is frothy, then fold in the egg yolks. You’ll feel like a regular famous chef.
Take the peppers and dip in flour then stuff with chile fresco and the fish or seafood of your choice.
Dip in the egg batter and fry.
Plate the rellenos and drizzle the relleno sauce over the top. Serve with Spanish rice, black beans and avocado or guacamole.
Now prepare to be amazed at the meal you just made that would probably cost $16 in a restaurant!