Estofado De Raya, Skate stewed in olive oil from Coahuila. I didn’t use skate for this recipe, but instead used a white fish I had leftover in the freezer.
A simple dish of fish, tomatoes, cilantro and chipotle chiles in adobo. The fish marinated for a good thirty minutes in lime juice, salt and pepper.
This dish could either be used on top of tostadas, stuffed into empanadas or served with white rice. I chose the white rice route and it was damn good. I almost didn’t leave any leftovers for Andrew.