Pescado a la Diabla

5 from 5 votes

Pescado a la Diabla turns a boring fish dinner into one that’s packed with serious flavor. That red chile sauce is SO DEVILISHLY good. The best part - it’s ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 74kcal

Author: Maggie Unzueta

Ingredients

4 guajillo peppers
3 chile de arbol peppers
4 cups water
1 chipotle pepper
3 tomatoes quartered
½ onion (divided)
1 garlic clove
1 ½ tablespoon salt (divided)
½ tspn pepper
1 tablespoon olive oil
4 filets tilapia

Instructions

Remove the stems from the guajillo chiles and chile de arbol.
Cut the chiles lengthwise.
Remove and discard any seeds and veins from all the chiles.
Place them in a stock pot along with 4 cups water.
Bring to a boil.
Turn heat off and let the chiles sit in the hot water for 5 minutes, or until pliable.
Discard the water and place the rehydrated chiles in a blender.
To the blender, also add chipotle, tomatoes, ¼ onion, garlic clove, and 1 tablespoon salt.
Blend until smooth.
Taste for salt. Add more if necessary.
Strain the sauce.
Set aside until ready to use.
Dice the remaining onion.
Pat dry the fish.
Season the fish with the remaining salt and pepper.
Heat oil in a large skillet.
Saute the onion until translucent. About 1 minute.
Add the Diabla sauce. Cook for 1 minute.
Add the fish.
Cook for 4-5 minutes, depending on thickness of the fish.

Notes

If you don’t have tomatoes, omit the tomato, onion, and garlic. Instead use 1 can of tomato sauce.

HOW TO ADJUST THE HEAT:

If you like it spicier, add 1 more chipotle or 1 more chile de arbol.
If you like it milder, add 1 tablespoon ketchup for sweetness, or add another tomato.

In the fridge, Pescado a la Diabla will last 3 days.
In the freezer, it will last 4 months. Be sure to use a freezer bag, removing as much air as possible.

Nutrition