Mamá Maggie's Kitchen
menu icon
search icon
×

Pescado a la Diabla

Last Updated . Originally Posted By

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pescado a la Diabla turns a boring fish dinner into one that’s packed with serious flavor. That red chile sauce is SO DEVILISHLY good. The best part - it’s ready in under 30 minutes!
Jump to Recipe Print Recipe

Pescado a la Diabla served on a plate with rice and green beans next to lime and cilantro.

Pescado a la Diabla (or Mexican Deviled Fish) is a great way to add more fish into your diet. The sauce is so scrumptious. You’ll want to put it on anything and everything.

Try the shrimp version: Camarones a la Diabla
Or, the chicken version: Pollo a la Diabla

Even just with chips, this sauce is an explosion of incredible flavors. Don’t worry. I’ll show you how to tame the heat and not lose any of the deliciousness.

The ingredients to make Pescado a la Diabla labeled and on a wooden surface.

Ingredients

These are the ingredients needed to make this Mexican fish recipe.

If you don’t have tomatoes, omit the tomato, onion, and garlic. Instead use 1 can of tomato sauce.

A collage showing how to make Diabla Sauce.

How to Make It

  • Rehydrate the cleaned and seeded dried chiles.
  • Add them to the stock pot with water and bring to a boil.
  • Turn the heat off and leave them in there for 5-10 minutes, or until pliable.
  • Add all the Diabla Sauce ingredients in a blender and blend until smooth.

You might not be able to remove all the seeds from the dried chiles. Once the sauce is strained they will be all removed.

You can also make this sauce ahead of time and cook this dish in no time flat.

Pro Tip: Dried Chiles are best stored when frozen. If you do not cook with them often, buy a small bag and store the rest in the freezer for later. They last up to a year in a freezer bag with all the air removed.

More Mexican Fish Recipes:
Atun a la Veracruzana, Pescado al Ajillo, Ceviche de Pescado

An image showing how to strain the diabla sauce.

  • Strain the sauce.
  • Set aside until ready to use.

Straining helps in removing any bits of dried chile that remain. This is also your opportunity to taste the sauce for heat and salt.

How to adjust the heat


If you like it spicier, add more chipotle or chile de arbol.
If you like it milder, add 1 tablespoon ketchup for sweetness, or add another tomato.

A collage showing how to cook Deviled Fish.

  • Wash and pat dry the fish.
  • Add salt and pepper to both sides.
  • Heat oil and saute onion. About 1 minute.
  • Carefully add the sauce. Cook for 1-2 minutes.
  • Add the fish. Cover and cook for 4-5 minutes.

Have your side dishes ready to cook. The fish takes no time to cook and needs to be served immediately.

Believe it or not, defrosted tilapia was used to make this Pescado a la Diabla. Frozen fish actually works great in this recipe!

Don’t worry about that yucky freezer taste. The Diabla Sauce will mask any freezer flavor.

By the way, you can use any sturdy white fish: Halibut, sea bass, cod, haddock, etc.

What fish do they eat in Mexico?


Red Snapper, grouper, marlin, wahoo, mackerel, mahi mahi, sea bass, tuna, and more.

Deviled Fish served on a white plate next to white rice and green beans.

How long does it last?


In the fridge, Pescado a la Diabla will last 3 days.
In the freezer, it will last 4 months. Be sure to use a freezer bag, removing as much air as possible.

What to serve it with

Pescado a la Diabla is a yummy fish dish that’s SO simple to make. Make the sauce, and dinner is ready in no time flat. Hope you enjoy!

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!

Pescado a la Diabla served on a plate with rice and green beans next to lime and cilantro.

Pescado a la Diabla

Pescado a la Diabla turns a boring fish dinner into one that’s packed with serious flavor. That red chile sauce is SO DEVILISHLY good. The best part - it’s ready in under 30 minutes!
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 74kcal
Author: Maggie Unzueta

Ingredients

Instructions

  • Remove the stems from the guajillo chiles and chile de arbol.
  • Cut the chiles lengthwise.
  • Remove and discard any seeds and veins from all the chiles.
  • Place them in a stock pot along with 4 cups water.
  • Bring to a boil.
  • Turn heat off and let the chiles sit in the hot water for 5 minutes, or until pliable.
  • Discard the water and place the rehydrated chiles in a blender.
  • To the blender, also add chipotle, tomatoes, 1/4 onion, garlic clove, and 1 tablespoon salt.
  • Blend until smooth.
  • Taste for salt. Add more if necessary.
  • Strain the sauce.
  • Set aside until ready to use.
  • Dice the remaining onion.
  • Pat dry the fish.
  • Season the fish with the remaining salt and pepper.
  • Heat oil in a large skillet.
  • Saute the onion until translucent. About 1 minute.
  • Add the Diabla sauce. Cook for 1 minute.
  • Add the fish.
  • Cook for 4-5 minutes, depending on thickness of the fish.

Notes

If you don’t have tomatoes, omit the tomato, onion, and garlic. Instead use 1 can of tomato sauce.
HOW TO ADJUST THE HEAT:
  • If you like it spicier, add 1 more chipotle or 1 more chile de arbol.
  • If you like it milder, add 1 tablespoon ketchup for sweetness, or add another tomato.
In the fridge, Pescado a la Diabla will last 3 days.
In the freezer, it will last 4 months. Be sure to use a freezer bag, removing as much air as possible.

Nutrition

Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2640mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. blair villanueva

    5 stars
    I don’t agree that fish is boring. It is one of my favorite and much healthier than eating meat. We just have to be creative in preparation just like what you did 😀

    Reply

  2. Nyxie

    This looks gorgeous! All I want is a decent meal at the moment because we’re just living off rations at the moment until we can get our delivery.

    Reply

  3. Kristine Nicole Alessandra

    5 stars
    Thanks for the recipe. I have been looking for new fish recipes to try and this one sure looks like it will be another family favorite. My sons love spicy food, so I am positive they will enjoy this dish.

    Reply

  4. Nikki Hall

    5 stars
    I used to cook Tilapia all the time and this looks great. My cousin still eats it a lot and I will share this with her.

    Reply

  7. Anonymous

    My family and I tried this dish and we loved it. We had a version of it for the first time in San Antonio at a mexican seafood resturant and have been searching for a recipe ever since. We added some melted Oaxaca cheese on top of the fish because we love cheese. Turned out great. Thank you thank you!

    Reply

  8. Agill

    5 stars
    Love this! We poured the sauce on top of some thawed out tilapa fish and threw on the bbq (wrapped the fish in little foil bags). Was a hit with my Mexican husband. Served with a side of white rice with some peas and cilantro added to the rice

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating