500 g of yellowtail fish fillets
3 crushed garlic cloves
Juice from 1 lime
1 cup (chalice) of wheat flour
Salt and black pepper to taste
Oil for frying
Cream and topping
3 cups (chalice) of milk
3 tablespoons of wheat flour
2 teaspoons of annatto
1 tablespoon of margarine
1/2 can of cream of milk without serum
1 cup (chalice) of tomato sauce
200 g of mozzarella cheese, sliced
50 g of grated cheddar cheese
Salt to taste
500 g of yellowtail fish fillets
3 crushed garlic cloves
Juice from 1 lime
1 cup (chalice) of wheat flour
Salt and black pepper to taste
Oil for frying
Cream and topping
3 cups (chalice) of milk
3 tablespoons of wheat flour
2 teaspoons of annatto
1 tablespoon of margarine
1/2 can of cream of milk without serum
1 cup (chalice) of tomato sauce
200 g of mozzarella cheese, sliced
50 g of grated cheddar cheese
Salt to taste
Season the fish with garlic, lime juice, salt, and black pepper
Let it rest for 20 minutes
Dredge the fish in wheat flour and fry until lightly golden in hot oil
Make the cream: mix milk, wheat flour, and annatto over heat, stirring constantly, until a thickened cream forms
Remove from heat and add margarine and cream of milk, stir vigorously, and season with salt
In a refrigerator, spread a little sauce and make a layer of fish
Top with mozzarella cheese and drizzle with the cream
Alternate layers until all ingredients are used up
Sprinkle with grated cheddar cheese and bake in the oven to gratinate.
