Escolar Y Champiñones Recipe

Inspired by Sazón

Time30m

Serves2

Butterfish crudité over a prickly pear sauce on a bed of fried chard and mushroom mélange in a pomegranate and hibiscus sauce

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Ingredients

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1
Prepare the Sauce
In a small saucepan, combine prickly pear puree, pomegranate juice, and hibiscus tea. Simmer over low heat for about 10 minutes until slightly thickened. Season with salt and black pepper to taste.
2
Cook the Vegetables
In a skillet, heat olive oil over medium heat. Add chopped Swiss chard and sliced mushrooms. Sauté for about 5-7 minutes until they are tender and lightly browned. Season with salt and pepper.
3
Prepare the Fish
Slice the butterfish into thin strips. Season with salt and black pepper.

4
Plate the Dish
On a serving plate, create a bed of the sautéed Swiss chard and mushroom mélange. Arrange the butterfish strips on top of the vegetables. Drizzle the prickly pear sauce over the fish and around the plate. Serve immediately.