Spicy 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.
Ingredients
- 4 filletswhite fish
- 2 tomatoes
- 1 onion
- 2 clovesgarlic
- 1/2 cupolives
- 2 tbspcapers
- 2 jalapeño peppers
- 1/4 cupolive oil
- 1 lemon juice
- 1 bay leaf
- to tastesalt and pepper
- for servingfresh cilantro
1 cup = 240 ml
Method
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan over medium heat. Sauté the onion and garlic until soft.
- Add the tomatoes, olives, capers, jalapeños and bay leaf. Cook for 5-7 minutes.
- 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.
- Bake in the oven for 20-25 minutes until the fish separates easily into pieces. Serve sprinkled with fresh cilantro.
FAQ
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.
The classic Mexican pairing is white rice and corn tortillas. Refried beans (frijoles) or sliced avocado also work well — they balance the heat nicely.
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.
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.
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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Comments (1)
Don't move the fish once it's in the pan for spicy fish. If it sticks, it's not ready to flip — the proteins haven't released yet. When it's ready, it slides freely. Patience prevents broken fillets.