Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6bbcbc4d17394f62b24d0d1778659f69",
    "updated": "2025-05-06T00:48:54.282Z",
    "title": "Mahalia's Chili Redfish",
    "subtitle": "A fusion of flavors from both our kitchens.",
    "description": "Mahalia's Chili Redfish\nThis recipe is inspired by my second-oldest daughter, Mahalia, who I fondly call my \"mini-me.\" We share many traits: both tall, fans of sci-fi films, great taste in eyewear, and a love for fish dishes. She also enjoys experimenting in the kitchen. This dish combines flavors from both of our culinary preferences.",
    "ingredients": [
      {
        "section": "CHILI-BUTTER SAUCE",
        "ingredients": [
          "cold unsalted butter, cut into small cubes",
          "minced garlic",
          "grated ginger",
          "lemon juice",
          "rice vinegar",
          "soy sauce",
          "sugar",
          "gochujang (korean chili paste).",
          "chili oil"
        ]
      },
      {
        "section": "REDFISH",
        "ingredients": [
          "vegetable oil, plus more for fish",
          "redfish fillets (198 g each, 1½ inches thick).",
          "store-bought big moe cason fish & seafood rub",
          "green onions, sliced"
        ]
      }
    ],
    "instructions": [
      "1. Preheat a smoker to 400°F.",
      "2. Prepare the Chili-Butter Sauce: In a small skillet, melt 2 tablespoons of butter over medium-low heat. Add the garlic and ginger, cooking while stirring frequently until fragrant and softened, about 1 to 2 minutes. Stir in lemon juice, rice vinegar, soy sauce, sugar, gochujang, and chili oil. Continue cooking and stirring until the sugar dissolves, about 30 seconds. Remove from heat and add the remaining butter, stirring continuously until the butter melts and the sauce thickens. Set aside.",
      "3. Prepare the redfish: Place a large cast-iron grill pan on the smoker. Add 2 tablespoons of vegetable oil to the pan. Lightly coat the redfish fillets with vegetable oil, then sprinkle evenly with the seafood rub.",
      "4. Arrange the redfish fillets skin side down in the pan. Cover and cook until the fish flakes easily, about 8 to 10 minutes. Remove the pan from the smoker, baste the redfish with the Chili-Butter Sauce, and garnish with sliced green onions. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]