Róbalo al Limón
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by StarChefs.com

Yield: 4 Servings


  • 2 Tablespoons olive oil
  • 4 (7-ounce) White fish filets, fleshed like red snapper
  • ½ teaspoon roasted chile de arbol powder
  • Salt, to taste
  • 2 limes, zest and juice separated
  • 2 Tablespoons chopped garlic
  • 1 cup crème fraîche
  • 1 cup cilantro stems, finely sliced, to garnish.

Heat the oil in a sauté pan. Season the fish with chile de arbol, salt and several drops of lime juice. Sear each fish filet on both sides. Add the zest and garlic to the pan, and cook for 30 seconds. Add the crème fraîche and toss to coat all ingredients.
Lower the heat to medium-low and simmer the fish until done, or approximately 7 minutes. Add cilantro stems and cook for an additional 30 seconds. Add 4 teaspoons of lime juice, and adjust seasoning of salt, so taste.

To Serve:
Arrange fish on a serving platter and spoon extra sauce over the filets. Garnish with cilantro.

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   Published: March 2006