Countries › Mexico › Pan-Seared Mexican Fish Recipe

Pan-Seared Mexican Fish Recipe

Quick and easy Mexican-inspired white fish recipe with fresh easy to find ingredients

15 min

Prep

10 min

Cook

4

Serves

224 kcal

Calories

32g

Protein

11g

Carbs

5g

Fat

Ingredients

Other

firm white fish (like cod, barramundi, tilapia)24 ounces

ground cumin2 teaspoons

ground chipotle powder1 teaspoon

garlic powder1 teaspoon

fine sea salt1 teaspoon

oil (refined coconut, pure olive oil, canola oil)1 tablespoon

tiny tomatoes0.5 cup

medium onion (sliced thin)0.5 pieces

garlic (minced)3 cloves

beer (see Ingredients in post)1 cup

jalapeno (minced)1 pieces

fresh citrus juice (see Ingredients in post)0.25 cup

sea salt0.5 teaspoon

fresh ground pepper1 pieces

Method

Prepare the fish - Combine the ground cumin, smoked paprika, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Start the fish - To a heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook 2 to 3 minutes.

Finish the fish - Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics - Add the tiny tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion, and garlic. Sauté and additional 2-3 minutes until onions soften.

De-glaze - Add the beer or broth to the skillet. Bring to a boil, and reduce by about half.

Finish the pan sauce - Add the jalapeño and citrus juice. Season with sea salt and fresh ground pepper. Simmer an additional 5 minutes.

Serve the Pan-Seared Mexican Fish - Add the cooked fish back into the skillet. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired. Enjoy!