Filter
Reset
Sort ByRelevance
D L SUTTON
Crispinos with mexican sauce and vegetables
A tasty recipe. The main course contains the following ingredients: fish, corn kernels (crispy (150 g)), onion, garlic, tomatoes, olive oil, hot peppersauce (bottle a 85 ml), crispino's (fish fillet, frozen, 300 g), garden pea-root (frozen , a 1 kg) and rice (1 minute white (a 300 g)).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain corn.
-
Peel and chop onion and garlic.
-
Wash tomatoes and cut into cubes.
-
Heat 1 tbsp oil in small frying pan and fry onion and garlic for 3 minutes.
-
Add tomatoes and simmer for about 10 minutes.
-
Allow the corn to simmer for the last 2 minutes.
-
Season to taste with salt and hot pepper sauce.
-
Fry 2 tbsp oil in frying pan and bake crispinos for 4 min.
-
On medium heat.
-
Heat in wok rest of oil and garden peas / carrots 5 minutes stir-fry.
-
Heat the rice according to instructions on the packaging in the microwave.
-
Crispino with rice, vegetables and sauce serve..
Blogs that might be interesting
-
50 minMain dishlemon, tap water, garlic, fresh coriander, fresh flat parsley, paprika, ground cumin, sambal oelek, sunflower oil, fresh cod fillet, wheat flour,marinated cod -
35 minMain dishduck breast fillets, salt, freshly ground pepper, shallot, blackberries, medium dry sherry or white port, wild-fond, thyme, cold butter,duck breast with blackberries -
75 minMain dishRed onion, zucchini, Red pepper, green pepper, yellow bell pepper, Cherry tomatoes, mild olive oil, dried oregano, balsamic vinegar, Galbani ricotta, chicken broth tablet, water, fresh beef soup balls, fresh fresh mint, fresh ciabatta,meal soup of roasted vegetables -
65 minMain dishonion, boiled beets, unsalted butter, cream butter puff pastry, leeks, Bettine Blanc goat cheese 58, creme fraiche, shallot, yoghurt dressing chives,leek pie with Goat cheese
Nutrition
645Calories
Sodium0% DV6mg
Fat46% DV30g
Protein40% DV20g
Carbs24% DV73g
Fiber24% DV6g
Loved it