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    Home » Recipes » Seafood

    Pescado en Salsa de Chiles

    Published: Mar 23, 2017 · Updated: Aug 1, 2023 by Maggie Unzueta

    Pescado en Salsa is full of delicious, bold Mexican flavors. An excellent dish for Fish Fridays during Lent.
    Jump to Recipe
    Pescado en Salsa de Chiles (or Fish in Mexican Chili Sauce) is a savory dish that is full of robust flavors. A simple recipe perfect for Lent. By Mama Maggie’s Kitchen
    A fork holding a piece of pescado en salsa over a plate.

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

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

    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!

    Table of Contents

    • 1 Instructions
    • 2 How to reduce the heat:
    • 3 Types of Fish to Use
    • 4 Pro Tip:
    • 5 Hungry for More?
    • 6 Pescado en Salsa
      • 6.1 Ingredients
      • 6.2 Instructions
      • 6.3 Notes
      • 6.4 Nutrition

    Instructions

    Pescado en Salsa de Chiles (or Fish in Mexican Chili Sauce) is a savory dish that is full of robust flavors. A simple recipe perfect for Lent. By Mama Maggie’s Kitchen
    • 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

    Raw white fish seasoned and sitting on a white plate.
    • 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.

    Raw white fish cooking in a skillet with chile sauce.
    • 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.

    Pescado en salsa served on a whit plate next to rice and lime wedges.

    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. 🙂

    Hungry for More?

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

    Pescado en Salsa de Chiles (or Fish in Mexican Chili Sauce) is a savory dish that is full of robust flavors. A simple recipe perfect for Lent. By Mama Maggie’s Kitchen

    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
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    More Mexican Seafood Recipes

    • Baked salmon topped with avocado pico de gallo next to a green salad.
      Baked Salmon with Avocado Pico de Gallo
    • A hand squeezing lime over grilled Brochetas de Camarón.
      Brochetas de Camarón
    • Tacos de Pescado served on a wooden cutting board next to salsa and fried fish.
      Tacos de Pescado 🐠🌮 (Ensenada Fish Tacos)
    • Baja Shrimp Tacos served on a white next to lime wedges and pickled red onion.
      Baja Shrimp Tacos 🍤🌮

    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.

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      Recipe Rating




    1. Jose

      March 25, 2017 at 9:47 am

      I just got hungry by looking at this fish. That salsa looks delicious!

      Reply
      • Maggie Unzueta

        March 27, 2017 at 2:26 pm

        This is one of my favorite fish recipes. 🙂

        Reply

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