Spicy Pescado al Cilantro Recipe

Spicy Pescado al Cilantro Recipe

  • 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.

    Nutritional Information (per serving)

  • Calories: 261
  • Fat: 5g
  • Protein: 51g
  • Sodium: 196mg
  • Carbohydrates: 1g

Ingredients:

  1. 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

Directions:

    1. Preheat the broiler.
    2. Put the cilantro leaves, garlic, and pickled jalapeños with their juice into a blender. Process them into a paste.
    3. 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.

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