Pescado en Salsa de Chiles consists of fish cooked in a savory and robust chile sauce.
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This dish is perfect for Lent and Fish Fridays.
You’re going to love how easy and delicious this recipe is!
Table of Contents
- We’re using 3 types of chiles – Dried Ancho Chile, Chile California, and chipotle in adobo sauce.
- Soak the dried chili pods in hot water.
- Let them cool slightly before blending all three chiles with 1 cup of water.
You’ll end up with a thick chili sauce. Don’t forget to taste for salt and adjust accordingly.
How to reduce the heat:
In order not to make the sauce too spicy, use only ½ chipotle pepper and add a tablespoon of ketchup for sweetness.
Types of Fish to Use
- Rinse and pat dry your fish.
- Season well.
Here, we are using thick pieces of tilapia.
Use any type of firm white fish such as cod, halibut, or mahi mahi.
- Add the red chile sauce to a large skillet. Bring up to a low simmer.
- Then add the fish. Cover and cook.
Make the sauce ahead of time. It lasts up to 5 days in the fridge or in the freeze for up to 5 months. Simply thaw and use as instructed.
More Mexican Seafood Recipes:
Lastly, serve the Pescado en Salsa with rice or fresh veggies to make it a complete meal. The result is a delicious and flavorful dish that your entire family will love. They may even wish that it was Lent every week. 🙂
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Pescado en Salsa
- Take off the stems and cut lengthwise to remove the ribs and seeds from the California chilis and the Ancho chili pods.
- Add water and chili pods to a stock pot.
- Bring to a boil for 5 minutes.
- Turn heat off and leave the chili in the hot water for 5 more minutes.
- Remove from the pot and let cool.
- Discard the water from the stock pot.
- Add the re-hydrated chilis to a blender along with the chipotle pepper, salt, and 1 cup of water.
- Blend until smooth.
- Set aside.
- Heat olive oil in a large skillet.
- Add onion.
- Cook for 1 minute.
- Add chili sauce and garlic.
- Bring to a low simmer.
- Season the fish with salt and pepper. Add it to the pan.
- Cover and reduce heat to low.
- Cook for 5-7 minutes.
- Taste for salt.
- Drizzle with lime before serving.