Fish Fillets with squash blossoms (Filete con rajas y flor de calabaza)

A fish recipe from Michoacan; usually this recipe is made with white fish from the Pátzcuaro lake from that state, but you can substitute with sea bass or red snapper. The fillets are served in a creamy sauce with squash blossom flowers and poblano chile strips, with a crepe with mushrooms.

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

Michoacán-style wrapped fish


* 4 fish fillets, white fish or red snapper
* 2 poblano chile sliced in juliennes
* 1 onion, sliced in rings
* 1 cup sour cream
* Squash blossoms
* 4 tablespoon canned corn kernels
* 4 crepes
* 1 and 1/2 cups fresh mushrooms
* Salt and pepper
* 1 cup olive oil


1) In a pan, fry together the onion, the chile juliennes, the corn and the squash blossoms; then add the sour cream and mix; reserve. Prepare the crepes, make sure they are the thin type.

2) Fry the mushrooms separately, seasoned with salt and pepper and when they are fried pour back the sauce with chile strips and squash blossoms.

3) In a hot pan with butter, fry the fish fillets until cooked; wrap the fish fillets in the crepe and place on each plate; pour the mushrooms and squash blossom sauce over the crepe and serve.

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easy mexican recipes