Pescado en Salsa de Chiles

Pescado en Salsa de Chiles consists of fish cooked in a savory and robust chile sauce.

This dish is perfect for Lent and Fish Fridays.

There’s a lot of traditional recipes that only pop out during this religious time. Capirotada, Pescado a la Veracruzana, torrejas etc. etc.

You’re going to love how easy and delicious this recipe is!

Instructions

• 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.

Or anything that you would use for Ceviche de Pescado or Tacos de Pescado.

• Add the red chile sauce to a large skillet. Bring up to a low simmer.
• Then add the fish. Cover and cook.

Pro Tip:

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:

• Tacos de Camaron
• Arroz con Camarones
• Pescado Empapelado
• Camarones al Ajillo

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

Pescado en Salsa

Pescado en Salsa is full of delicious, bold Mexican flavors. An excellent dish for Fish Fridays during Lent.

5 from 36 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 255kcal

Author: Maggie Unzueta

Ingredients

• ▢ 2 cups water divided
• ▢ 3 dried California chili pods
• ▢ 1 dried Ancho chili pod
• ▢ ½ chipotle pepper in adobo sauce
• ▢ 1 tablespoon olive oil
• ▢ 2 lbs tilapia (or any firm white fish)
• ▢ ¼ onion finely diced
• ▢ 1 garlic finely minced
• ▢ Juice of 1 lime
• ▢ Salt

Instructions

• 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.

Notes

Soak the Ancho and California chili pods in hot water for 10 minutes. Let them cool.

In order not to make the sauce too spicy, I’m only using ½ chipotle pepper. 

Don’t forget to taste for salt.

You can add  frozen veggies like green beans or peas and carrots.

Nutrition

Calories: 255kcal | Carbohydrates: 2g | Protein: 46g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 707mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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