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Pescado al Ajillo is how I get my family to eat fish. I’m a big seafood eater, but sometimes, they will shuffle their feet to dinner when they hear the word “fish.”
When I tell them I’m making this Mexican seafood recipe, though, they almost run to the table.
Easy, delicious, and ready in minutes. Seriously, what’s not to love about that!
Pescado a la Veracruzana, Pescado Empapelado, Caldo de Pescado
These are all the ingredients you need.
- White fish
- Butter
- Garlic
- Salt
- Pepper
- Lime
This is tilapia, but you can use any white fish such as cod, haddock, grouper, sea bass.
Some people like to serve this dish with lime, but it can also be added to the skillet as in this recipe.
See food. Eat seafood.
Mexico has some of the most beautiful beaches in the world, tons of rivers, and countless lakes. It’s no wonder why Mexican seafood recipes are plentiful such as Shrimp Pozole, Camarones a la Diabla, Aguachiles
This is frozen tilapia and way cheaper than fresh fish. Many people don’t like to cook with frozen seafood because of the frozen flavor.
Here are some tips on cooking with frozen fish:
- Find vacuum-sealed packages like the one in the picture above. It will help prevent that yucky frozen flavor.
- Also, use it to make recipes like this one or Fish Ceviche that have bold flavors. They will help mask the frozen taste.
How to Make It
- Pat dry the fish.
- Add salt.
- Add pepper.
Defrosting frozen fish is best to be done overnight in the fridge. Or, you can also defrost fish in water if it is in a vacuum-sealed package.
Be very careful when defrosting. You don’t want to get anyone sick.
Optional: You can also add flour to the fish. It will help thicken the sauce and create a golden crust on the fish.
- Add butter to skillet. Cook for 1 minute.
- Add garlic. Cook for 1 minute.
- Remove the garlic slices from the pan.
- Add fish to the skillet. Cook for 3-4 minutes on each side.
Stay close by. Garlic burns easily. If it burns, the garlic will be bitter, and your dish will not taste good.
The garlic slices have tons of yummy flavor and will even add texture to this dish. Keep the garlic slices and top the fish with them for extra garlic flavor.
Is sauteed fish healthy?
Pan frying fish is better for you than deep frying. If you want a healthier option, choose olive oil over butter in this recipe.
How long does it last?
In the fridge, Pescado al Ajillo lasts up to 3 days. Freezing this dish is not recommended.
What to Serve with It?
Arroz Blanco
Refried Beans
Ensalada de Nopales
Steamed Veggies
Salad
This recipe for Pescado al Ajillo is a delicious way to jazz up boring fish. So easy and so delicious. It’s hard not to love. Hope you enjoy!
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Pescado al Ajillo
Ingredients
Instructions
- Pat dry the tilapia filets.
- Add salt and pepper to both sides.
- In a large skillet, add the butter.
- Cook for 1 minute.
- Add the garlic.
- Cook for 1-2 minutes, or until golden brown.
- Remove the garlic slices from the skillet.
- Add the fish.
- Cook for 3-4 minutes on each side.
- Squeeze lime all over the fish.
- Serve immediately top with the removed garlic slices and chopped cilantro (if using).
My husband and kids would like this! They are all about their seafood. I wish I liked it!
Hope you make it for them. I’m sure they will love you for it.
My son will be home for spring break next week and I know he’s going to love this dish.
Hope you make it for him. This is one of the few fish dishes my son will eat.
Pescado al ajillo sounds delicious and so simple. I love garlic and butter, they are my favorite for cooking fish. I’ll bet this recipe would be great with dorado too.
Garlic and butter. That’s one of my favorite combinations.