Whitefish in Adobo Sauce
Delight your taste buds with the bold and smoky flavors of Whitefish in Adobo Sauce, a dish that strikes the perfect balance between elegance and comfort. This recipe features tender whitefish fillets, such as cod, haddock, or tilapia, simmered to perfection in a rich, spiced tomato-chipotle sauce infused with the deep warmth of cumin, smoked paprika, and oregano. The adobo sauce, made from canned chipotle peppers, adds a subtle kick, while a splash of fish or vegetable stock ensures a silky, smooth consistency. Ready in under 40 minutes, this recipe is an ideal weeknight dinner that feels indulgent yet approachable. Serve it with lime wedges for a zesty finish and garnish with fresh cilantro for a burst of color and flavor. Perfect for fans of smoky, savory dishes, this recipe is a showstopper on any table!
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Recipe Information
Ingredients
- 4 fillets whitefish fillets (e.g., cod, haddock, or tilapia)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 2 peppers chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the chipotle peppers can
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fish or vegetable stock
- 1 lime lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse and pat dry the whitefish fillets. Lightly season them with a pinch of salt and black pepper. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, smoked paprika, oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the skillet. Stir well to combine.
Pour in the fish or vegetable stock and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Use an immersion blender or transfer the sauce to a countertop blender (carefully, as it will be hot) and blend until smooth. Return the sauce to the skillet.
Add the whitefish fillets to the skillet, spooning some sauce over the top of the fish to cover it.
Cover the skillet and let the fish cook over medium-low heat for 8-10 minutes or until the fish is opaque and flakes easily with a fork.
Taste the sauce and adjust seasoning if needed.
Serve the whitefish hot with generous spoonfuls of the adobo sauce, lime wedges on the side, and a garnish of fresh cilantro if desired.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 21.5 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2545 mg | 54% | |
*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.
