Mexican · Dinner
Skillet Fish in Spiced Tomato Sauce (Dairy-Free)
White fish fillet simmers gently in a skillet with a tomato sauce built from sautéed onion, garlic, and jalapeño, brightened with cumin and chili powder. Finished with lime juice and cilantro, this dairy-free version relies on olive oil for richness. Served with warm corn tortillas.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
398Calories
39.2gProtein
15.8gFat
28.4gCarbs
6.9gSugar
6.1gFiber
890mgSodium
90mgChol
2.4gSat Fat
980mgPotassium
110mgCalcium
3.6mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
egg-free
protein-rich
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Pat the fish fillet dry and season with salt. Thinly slice the onion, mince the garlic, and thinly slice the jalapeño, removing seeds for less heat.
2
Sauté
Heat olive oil in a medium skillet over medium heat. Add onion, garlic, and jalapeño; cook 4 minutes until onion turns translucent, stirring occasionally.
3
Bloom
Stir in cumin, chili powder, and smoked paprika; cook 30 seconds over medium heat until the raw smell fades and the oil turns a shade darker red.
4
Simmer
Pour in canned tomatoes and fish stock, stir to combine, and simmer over medium-low heat for 6 minutes until the sauce thickens and coats the back of a spoon.
5
Poach
Nestle the fish into the sauce, spoon sauce over the top, cover, and poach over low heat for 8 minutes until the fish turns opaque and flakes easily.
6
Finish
Remove the skillet from heat and squeeze lime juice over the fish. Scatter cilantro across the top.
7
Plate
Slide the fish and sauce onto a plate and serve with warmed corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 jalapeño
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml fish stock
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 44 corn tortillas (about 1.8 oz/50g)
