Mexican Fish
Dive into the bold, vibrant flavors of Mexican Fish, a dish that combines flaky white fish fillets with a zesty, tomato-based sauce infused with aromatic spices. This hearty yet healthy recipe features a colorful medley of sautéed onions and bell peppers, layered with garlic, cumin, chili powder, and paprika for a smoky kick. A splash of lime juice adds a refreshing tang, while an optional garnish of fresh cilantro ties it all together. Baked to perfection in under 30 minutes, this one-pan recipe is as easy to prepare as it is flavorful. Serve it alongside fluffy rice, warm tortillas, or a crisp side salad for a satisfying, crowd-pleasing meal. Perfect for busy weeknights or entertaining, Mexican Fish delivers a taste of Mexico straight to your table!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (tilapia, cod, or snapper)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 3 cloves garlic cloves, minced
- 1 14-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons lime juice
- 2 tablespoons cilantro, finely chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish fillets under cold running water and pat them dry with a paper towel. Set aside.
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the sliced onions and bell peppers to the skillet and sauté for 5-7 minutes, or until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with juice), tomato paste, ground cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir to combine and let the mixture simmer for 5 minutes.
Remove the skillet from heat and carefully place the fish fillets on top of the sauce. Spoon some of the sauce over the fish to fully coat them.
Drizzle the fish and sauce with lime juice for added zest.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the oven and garnish with fresh cilantro, if desired.
Serve the Mexican Fish hot with rice, tortillas, or a side salad for a delicious meal.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.1 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
