Fish Campeche Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fish Campeche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (snapper, cod, mahi-mahi); 3 tbsp fresh lime juice; 3 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 tbsp olive oil; 1 cup yellow onion, finely chopped; 1 cup red bell pepper, seeded and diced; 1 cup green bell pepper, seeded and diced; 2 cups roma or plum tomatoes, seeded and diced; 1 tbsp tomato paste; 1 cup fresh cilantro, chopped; 1 each jalapeño, seeded and minced (optional); 1 /4 white wine or fish stock; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 4 each fresh lime wedges; 1 tbsp fresh cilantro leaves for garnish; 1 tbsp butter; 4 servings cooked white rice or warm tortillas

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time45m

Serves4

Make Fish Campeche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish and Marinade

1 lb firm white fish fillets (snapper, cod, mahi-mahi)

3 tbsp Fresh lime juice

3 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp sea salt

1 tsp Black pepper, freshly ground

2 tbsp olive oil

Capsicum-Tomato Topping (Salsa Campechana style)

1 tbsp olive oil

1 cup yellow onion, finely chopped

1 cup red bell pepper, seeded and diced

1 cup green bell pepper, seeded and diced

2 cups roma or plum tomatoes, seeded and diced

1 tbsp tomato paste

1 cup Fresh cilantro, chopped

1 each jalapeño, seeded and minced (optional)

1 /4 white wine or fish stock

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Finishing and Serving

4 each fresh lime wedges

1 tbsp fresh cilantro leaves for garnish

1 tbsp Butter

4 servings cooked white rice or warm tortillas

Method

Fish and Marinade

Prepare and marinate the fish

Pat fish fillets dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil, lime juice, minced garlic, cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Add fillets to the dish and spoon marinade over them so they are evenly coated. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid ‘cooking’ the fish with acid).

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tablespoon butter or 1 tablespoon olive oil. Remove fish from marinade (discard leftover marinade) and place fillets in the pan. Cook undisturbed 3–4 minutes per side depending on thickness, or until opaque and flakey and an instant-read thermometer reads 130–135°F (54–57°C) for medium doneness. Transfer cooked fillets to a plate and tent loosely with foil.

Capsicum-Tomato Topping (Salsa Campechana style)

Cook the vegetable topping

While the fish marinates (or while fish rests after cooking), heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add diced red and green bell peppers and cook another 5 minutes until softened.

Stir in the diced tomatoes and tomato paste, cook 2–3 minutes to combine. Add the white wine or fish stock and dried oregano; simmer gently 4–6 minutes to reduce slightly and concentrate flavors. Season with 1 tsp salt and 1 tsp black pepper to taste. If using jalapeño, stir it in now for a mild heat.

Remove the pan from heat and stir in chopped cilantro. Taste and adjust seasoning (lime or salt) as desired.

Finishing and Serving

To serve, place a portion of cooked rice or warm tortillas on each plate. Spoon a generous amount of the capsicum-tomato topping onto each fish fillet.

Garnish with cilantro leaves and a lime wedge. Serve immediately while fish is warm.