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Foraging with Alexis Nikole Nelson.
This recipe cooks fish fillets enchipotlada style—that is, in a tomato sauce made spicy and smoky by the addition of chipotle chilies in adobo. In Mexican kitchens, pork and shrimp are commonly prepared this way, but we use salmon. Its richness is nicely balanced by the acidity and spiciness of the sauce. Try to purchase center-cut fillets that are of the same thickness so that they cook at the same rate.
tablespoons extra-virgin olive oil
medium garlic cloves, thinly sliced
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