Mexican · Dinner
Skillet Fish Fillet in Garlic Sauce
White fish fillet seared in a skillet and finished in a garlic and lime pan sauce with tomato, jalapeño and cilantro. A Mexican-style quick supper served over white rice, balancing browned garlic richness against fresh acidity and a light chili kick from fresh jalapeño.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
420Calories
38.2gProtein
20.1gFat
19.8gCarbs
4.9gSugar
2.6gFiber
780mgSodium
133mgChol
7.4gSat Fat
890mgPotassium
75mgCalcium
2.4mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the white fish fillet dry with paper towel. Season both sides with salt and black pepper. Thinly slice the garlic and onion; dice the tomato; slice the jalapeño; chop the cilantro.
2
Sear
Heat the olive oil in a skillet over medium-high heat. Sear the fish fillet 2–3 minutes per side until the surface is golden and the flesh turns opaque. Transfer to a plate.
3
Simmer
Melt the butter in the same skillet over medium heat. Add the garlic, onion, tomato, jalapeño, and chicken stock. Simmer 5 minutes over medium heat until the sauce thickens slightly and tomato breaks down.
4
Plate
Return the fish fillet to the skillet. Stir in the lime juice and half the cilantro. Spoon the fish and sauce over rice and scatter with remaining cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 11 small onion
- 11 small tomato
- 11 jalapeño
- 4 tbsp4 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 1/2 cup120ml chicken stock
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2/3 cup130g cooked white rice, to serve
