FISH OF THE DAY
4 Serves
30 Min
Easy

No

Ingredients: 
Ground dried chiles
2 guajillo chiles
2 chiles de árbol
2 ancho chiles
2 cascabel chiles
2 morita chiles
2 chipotle chiles, dried
Dried garlic
Natural salt from San Felipe, Baja California
Fish
12 tomatillos (green tomatoes), cubed
4 tablespoons onion, chopped
2 tablespoons green chile, chopped
Fresh cilantro (coriander) leaves
Olive oil
Sherry vinegar
Ground black pepper
4 fresh loin-cut rockot, with skin (200 grams each)
Ground fine herbs
2 tortillas, toasted and crushed
4 tablespoons dry cheese
2 cups beans, mashed and refried in lard
Preparation: 
Ground dried chiles
Discard the veins from the chiles.
Grind them to a powder, add garlic and salt; set aside.
Fish
Mix the green tomatoes, onion, green chile and cilantro in a bowl with a dribble of olive oil and vinegar, salt and pepper. Set aside.
Season the rockot fish with salt, ground dried chiles, and fine herbs.
Fry the fish in olive oil starting with skin side down
Add the tortilla and cheese to the green tomato salad. Mix well.
Serve the fish with the hot refried beans and green tomato salad.