Fish Mazatlan Recipe

Prepare and Marinate Fish

Pat fish fillets dry with paper towels and place in a shallow dish. In a small bowl whisk together 60 ml fresh lime juice, 2 tbs olive oil, 3 tbs minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Pour the marinade over the fillets, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in the lime).

Prep Vegetables

While the fish marinates, thinly slice 1 cup onion and 1/2 cup green bell pepper. Dice 2 cups roma tomatoes, seed and mince 1 jalapeño if using, mince 1 tsp garlic, and chop 1/4 cup fresh cilantro. Set aside.

Cook Topping

Heat 1 tbs olive oil in a large skillet over medium heat. Add the sliced onions and cook 3–4 minutes until they begin to soften. Add the green pepper and jalapeño and cook another 2–3 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Pour in 60 ml white wine (or fish stock) and scrape up any browned bits; simmer 1–2 minutes until slightly reduced. Add the diced tomatoes, 30 ml fresh lime juice, 1/2 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer gently 4–6 minutes until the mixture is saucy but still bright. Remove from heat and stir in 1/4 cup chopped cilantro.

Pan-Sear or Bake

Choose one cooking method: Pan-sear: Heat a large nonstick skillet over medium-high heat and add 1 tbs butter. When foaming subsides, add the marinated fillets (discard any excess marinade). Sear 3–4 minutes per side depending on thickness until the fish is opaque and flakes easily (internal temperature 63°C / 145°F). or Bake: Preheat oven to 200°C (400°F). Place fillets on a lightly oiled baking sheet or in a baking dish, dot with small pieces of the 1 tbs butter, and bake 10–14 minutes depending on thickness until opaque and flaky.

Top Fish

Transfer cooked fillets to a serving platter or individual plates. Spoon the warm Mazatlán-style topping generously over each fillet, letting some of the pan juices soak into the fish.

Garnish with 2 tbs fresh cilantro leaves and serve with lime wedges and cooked white rice or warm corn tortillas. Offer extra lime on the side. Serve immediately.