FISH IN LIMA
4 Serves
45 Min
Easy
Roberto Solís

No

Ingredients: 
Lima salsa
1 teaspoon oil
250 grams bell pepper
250 grams white onion, in chunks
260 grams tomato, in chunks
12 cups chicken stock
1¼ cups Yucatán lima (sweet lime) juice
½ cup corn tortilla dough
Fish
4 fillets of fish in season
Salt
2 tablespoons olive oil
Montaje
To serve:4 grapefruit, segmented and peeled
4 oranges, segmented and peeled
4 mandarin oranges, segmented and peeled
4 radishes, in thin slices
Sprigs of cilantro
4 tablespoons avocado purée
Edible flowers
Preparation: 
Lima salsa
Heat a saucepan with oil. Sauté the chiles, onion, and tomatoes until slightly golden.
Add the broth and lima juice. Simmer for 30 minutes and pass through a fine-mesh strainer.
Return the liquid to the saucepan, add the corn dough, and cook over medium heat until it thickens.
Fish
Rub the fish fillets with salt. Heat oil in a frying pan and sear the fish on both sides.
To serve
Serve the fish fillets on each plate. Decorate with the citrus segments, radishes, cilantro sprigs, purée, and flowers.
Pour the salsa on the fillets just before serving.