- Makes: 4 Servings
- Ready In: 10 mins
- Prep Time: 5 mins
- Cook Time: 5-10 mins
This recipe is of a Mexican style, but simpler. The sauce is spicy, and the jalapeños are salty, so there’s no need to add salt during preparation.
- Calories: 261
- Fat: 5g
- Protein: 51g
- Sodium: 196mg
- Carbohydrates: 1g
Nutritional Information (per serving)
- 4 fillets of firm, white-fleshed fish, such as flounder, tilapia, cod or haddock
2/3 cup cilantro leaves, rinsed and de-stemmed
2 cloves garlic, peeled and chopped
6 tablespoons pickled jalapeño peppers, with the juice (about 2/3 of a 7-ounce can)
Black pepper to taste
Lemon wedges and additional cilantro leaves for garnish
- Preheat the broiler.
- Put the cilantro leaves, garlic, and pickled jalapeños with their juice into a blender. Process them into a paste.
- Place the fish onto a broiler pan and spread the blended sauce over the fillets. Grind black pepper over them. Broil for 5 to 10 minutes, depending on the thickness of the fillets, until just cooked through. Sprinkle additional cilantro leaves over cooked fillets for garnish, and serve with cut lemon wedges. Makes four servings.