MexicoSpicy Fish
This dish combines the spiciness of jalapeños, the sourness of tomatoes and capers, and the delicate flavor of fish, characteristic of Mexican coastal cuisine.
Key Ingredients
What you'll need
Ingredients
- 4 filletsSee recipes with white fish
white fish (tilapia or cod)
i - 2See recipes with tomatoes
tomatoes, diced
i - 1See recipes with onion
onion, chopped
i - 2 clovesSee recipes with garlic
garlic, minced
i - 1/2 cupSee recipes with olives
olives, chopped
i - 2 tbspSee recipes with capers
capers
i - 2See recipes with jalapeño peppers
jalapeño peppers, chopped (optional)
i - 1/4 cupSee recipes with olive oil
olive oil
i - 1See recipes with lemon
lemon, juice
i - 1See recipes with bay leaf
bay leaf
i - to tasteSee recipes with salt and pepper
salt and pepper
i - for servingSee recipes with fresh cilantro
fresh cilantro
i
How to make it
Instructions
- 1
Preheat the oven to 180°C.
- 2
Heat the olive oil in a frying pan over medium heat. Sauté the onion and garlic until soft.
- 3
Add the tomatoes, olives, capers, jalapeños and bay leaf. Cook for 5-7 minutes.
- 4
Place the fish fillets in a baking dish. Drizzle with lemon juice, season with salt and pepper. Place the vegetable mixture on top of the fish.
- 5
Bake in the oven for 20-25 minutes until the fish separates easily into pieces. Serve sprinkled with fresh cilantro.
Frequently Asked Questions
What fish is best for Mexican spicy fish in tomato sauce?
Firm varieties work best: tilapia, cod, sea bass, or sea bream. Delicate fillets like pollock or pangasius tend to fall apart in the spicy tomato sauce.
What to serve with Mexican spicy fish?
The classic Mexican pairing is white rice and corn tortillas. Refried beans (frijoles) or sliced avocado also work well — they balance the heat nicely.
How long does spicy fish in tomato sauce keep and how to reheat it?
It keeps in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water to prevent the sauce from scorching. The microwave makes the fish rubbery.
Can I make spicy fish without jalapeño to reduce the heat?
Yes, simply omit the jalapeño or replace it with sweet bell pepper. A pinch of smoked paprika will keep the Mexican character without the burn.
Why does fish fall apart in tomato sauce and how to prevent it?
The main mistake is cooking too long — fish is ready in just 8–10 minutes. Also avoid stirring it with a spatula; instead tilt the pan or spoon the sauce over the top.
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