Mexican · Dinner
Skillet Fish in Spiced Tomato Sauce
White fish fillet simmered in a skillet with tomato, garlic, and chipotle sauce, seasoned with cumin and oregano, then finished with lime juice. Served over rice with cilantro scattered on top. A quick weeknight one-pan dish balancing smoky heat, acidity, and tender flaky fish.
$6
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
430Calories
37.2gProtein
16.8gFat
33.5gCarbs
6.8gSugar
4.1gFiber
880mgSodium
106mgChol
2.6gSat Fat
990mgPotassium
95mgCalcium
3.1mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish fillet dry, season lightly with salt, and set aside. Mince the garlic, thinly slice the onion, and chop the chipotle and cilantro.
2
Bloom
Warm olive oil in a skillet over medium heat, sauté the onion and garlic for 3 to 4 minutes until translucent, then stir in the cumin, oregano, and chipotle. Cook for 1 minute until fragrant.
3
Simmer
Pour in the canned tomatoes and chicken stock, scrape the skillet base, and simmer uncovered over medium-low heat for 6 to 8 minutes until the sauce thickens slightly and coats a spoon.
4
Poach
Nestle the fish into the sauce, cover, and poach over low heat for 6 to 8 minutes until opaque and flaking easily. Squeeze lime juice over and stir gently.
5
Plate
Spoon the rice onto a plate, lay the fish and sauce alongside, and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock
- 11 lime, juiced
- 2 tbsp2 tbsp cilantro
- 1 cup190g cooked white rice
- salt, to taste
