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Pescado al Ajillo in a skillet topped with garlic slices and chopped cilantro.
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5 from 12 votes

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?!
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Seafood
Cuisine: Mexican
Servings: 4 people
Calories: 275kcal

Ingredients

  • 4 tilapia filets
  • ½ tablespoon salt
  • ¼ tspn pepper
  • ½ stick butter
  • ½ head garlic thinly sliced
  • 1 lime juice only
  • chopped cilantro (optional topping)

Instructions

  • Rinse and 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 juice 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