The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls.
Don’t toss out the unused peppers!
Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
Coat fish with 1/4 cup mayonnaise.
Place panko in a shallow dish and roll the fish in it.
Transfer to the rack on the pan.
Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper.
Tips
Any firm, mild-tasting white fish will work in this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
