Mexican · Dinner
Skillet Fish Fillet in Garlic Sauce (Low-Calorie)
White fish fillet seared in a skillet then simmered in a garlic and lime sauce brightened with tomato and jalapeño. Cooked with minimal oil and no cream, the sauce stays light while maintaining classic Mexican garlic-butter fish flavour. Served with cilantro and a lime wedge.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
278Calories
37.9gProtein
9.4gFat
8.6gCarbs
3.4gSugar
1.9gFiber
580mgSodium
90mgChol
1.6gSat Fat
870mgPotassium
55mgCalcium
1.5mgIron
2.1mcgVitamin B12
22mgVitamin C
low-calorie
pescatarian
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the fish fillet dry with paper towels and season both sides with salt and pepper.
2
Sear
Heat the olive oil in a nonstick skillet over medium-high heat. Sear the fish fillet 2 to 3 minutes per side until opaque and flakes easily when pressed.
3
Saute
Add the sliced garlic to the skillet over medium heat and sauté 45 seconds until pale gold, stirring constantly. Dice the tomato and thinly slice the jalapeño. Pour in the chicken stock, add the tomato and jalapeño, and simmer over medium-low heat 4 to 5 minutes until the tomato softens into a light sauce. Return the fish fillet to the skillet, spoon sauce over it, and simmer over low heat 2 minutes until warmed through. Stir in the lime juice off the heat.
4
Plate
Transfer the fish fillet and sauce to a plate, chop and scatter the cilantro over the top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, such as cod or tilapia
- 8 cloves8 cloves garlic
- 3 tsp3 tsp olive oil
- 1/2 cup120ml chicken stock, low sodium
- 22 small tomato, about 3.5 oz (100g)
- 11 jalapeno, seeds removed
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lime wedge, to serve
