Pescado Filete Recipe

Name: Limo Peruvian Eaterys Pescado Filete Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces fresh white fish fillets (tilapia, cod, or seabass); 3 tbs fresh lime juice; 2 tbs olive oil; 3 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp sea salt; 1 tsp black pepper, freshly ground; 1 tsp hot sauce or cayenne (optional); 1 tbs all-purpose flour (for light dredge); 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 tbs fresh parsley, chopped; 1 tbs fresh cilantro, chopped; 4 pieces lime wedges (for serving); 0.5 cups thinly sliced red onion (pickled optional); 1 pieces ripe avocado, sliced; 0.5 cups tomato, diced; 4 servings cooked rice or warm corn tortillas

Inspired by Limo Peruvian Eatery

Time40m

Serves4

Make Pescado Filete Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Seasoning

4 pieces fresh white fish fillets (tilapia, cod, or seabass)

3 tbs Fresh lime juice

2 tbs olive oil

3 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp sea salt

1 tsp Black pepper, freshly ground

1 tsp hot sauce or cayenne (optional)

Pan Coating & Finish

1 tbs all-purpose flour (for light dredge)

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

2 tbs Fresh parsley, chopped

1 tbs Fresh cilantro, chopped

4 pieces Lime wedges (for serving)

Optional Garnish / Sides

1/2 cups thinly sliced red onion (pickled optional)

1 pieces ripe avocado, sliced

1/2 cups tomato, diced

4 servings cooked rice or warm corn tortillas

Method

Marinade & Seasoning

Prepare fish and marinade

Pat fish fillets dry with paper towels. Place in a shallow dish. In a small bowl combine lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, sea salt, black pepper, and hot sauce or cayenne if using. Whisk to combine.

Pour the marinade over the fillets ensuring both sides are coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavors to penetrate without 'cooking' the fish in the acid.

Pan Coating & Cook

Dredge and heat pan

When ready to cook, place 1 tablespoon of flour on a shallow plate and gently dredge each fillet on both sides to lightly coat; shake off excess. Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter; allow butter to melt and foam but not brown.

Sear fillets

Add fillets to the pan, skin side down if skin-on, spacing so they do not touch. Cook without moving for 3–4 minutes until golden and the edges begin to turn opaque. Flip carefully with a spatula and cook the other side for 2–4 minutes depending on thickness (about 8–10 minutes total for 1-inch fillets) until an instant-read thermometer reads 130–135°F (54–57°C) for moist, just-cooked fish, or 145°F (63°C) if you prefer fully cooked by USDA standards.

Finish with butter and herbs

In the last 30 seconds, spoon the melted butter and oil from the pan over the fillets (baste) to glaze. Remove fillets to a warm plate. Sprinkle chopped parsley and cilantro over the fish and squeeze a little fresh lime juice on top.

Assembly & Serving

Serve the Pescado Filete immediately with lime wedges. Offer optional garnishes: pickled red onion, sliced avocado, and diced tomato. Serve with cooked rice or warm corn tortillas on the side. Leftover fish keeps covered in the refrigerator for up to 2 days.

Notes: Adjust seasoning and cooking time for thicker or thinner fillets. If cooking multiple batches, keep finished fillets on a baking sheet in a 200°F (95°C) oven to stay warm while you finish the rest.