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Home » Recipes » Seafood » Pescado al Ajillo [VIDEO]

Pescado al Ajillo [VIDEO]

Last Updated March 11, 2020. Originally Posted March 11, 2020 By Maggie Unzueta

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

Pescado al Ajillo (or Mexican Garlic Fish) is a simple yet flavorful dish. That rich, buttery sauce will make you want to lick your plate clean. Only a few ingredients and ready in under 20 MINUTES! What's not to love about that?!
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Pescado al Ajillo in a skillet topped with garlic slices and chopped cilantro.

Pescado al Ajillo in a skillet topped with garlic slices and chopped cilantro.

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!

More Mexican Fish Recipes:
Pescado a la Veracruzana, Pescado Empapelado, Caldo de Pescado

Ingredients for Pescado al Ajillo on a wooden surface.

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

Hand holding a vacuum sealed package of frozen fish.

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.

A collage showing salt and pepper next to fish filets.

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.

A collage showing how to make Pescado al Ajillo in a skillet.

  • 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.

Pescado al Ajillo (Mexican Garlic Fish) served on a white plate next to white rice.

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

Pescado al Ajillo in a skillet topped with garlic slices and chopped cilantro.

Pescado al Ajillo

Pescado al Ajillo (or Mexican Garlic Fish) is a simple yet flavorful dish. That rich, buttery sauce will make you want to lick your plate clean. Only a few ingredients and ready in under 20 MINUTES! What's not to love about that?!
5 from 7 votes
Print Pin Rate
Course: Seafood
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 4 people
Calories: 275kcal
Author: Maggie Unzueta

Ingredients

  • 4 tilapia filets
  • 1/2 tbsp salt
  • 1/4 tspn pepper
  • 1/2 stick butter
  • 1/2 head garlic thinly sliced
  • 1 lime juice only
  • chopped cilantro (optional topping)

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).

Video

Notes

Garlic burns easily. If it burns, the garlic will be bitter, and your dish will not taste good.
Optional: Dredge the fish in flour. It will help thicken the sauce and create a golden crust on the fish.
How Long Does It Last? In the fridge, Pescado al Ajillo lasts up to 3 days. Freezing this dish is not recommended.

Nutrition

Calories: 275kcal | Carbohydrates: 3g | Protein: 35g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1062mg | Potassium: 545mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Seafood

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. Daniel Alvarado

    May 11, 2020 at 11:53 am

    I just made this for my parents who aren’t crazy about fish. Both had seconds!!
    Fish and stuffed tomato with cheese, onion and olives.
    Thank you for the delicious recipe!

    Reply
    • Maggie U

      July 9, 2020 at 3:51 pm

      Glad you and your parents liked this recipe! It’s really yummy.

      Reply
  2. Roselynd Lopez

    July 27, 2020 at 7:24 pm

    5 stars
    First time following this receipt from Maggie. Loved it. Simple and delicious.

    Reply
    • Maggie U

      July 29, 2020 at 10:12 am

      Glad you enjoyed this recipe!

      Reply
  3. Roselynd Lopez

    July 27, 2020 at 7:26 pm

    5 stars
    First time following this recipe from Maggie. Loved it. Simple and delicious.

    Reply
    • Maggie U

      July 29, 2020 at 10:12 am

      Glad you enjoyed this recipe!

      Reply
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