Jul 14 2026
Restaurants›Superior Grill›Pescado Rojo Recipe

Pescado Rojo Recipe

Inspired by Superior Grill
Time1h 30m
Serves4

Mesquite grilled Red fish with Mexican rice, guacamole salad, mango pico, roasted poblano crema, and choice of soup

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Ingredients

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For the Grilled Red Fish

For the Mexican Rice

For the Guacamole Salad

For the Mango Pico

For the Roasted Poblano Crema

For the Soup (Optional)

Method

For the Grilled Red Fish

  1. 1

    Prepare the Marinade

    In a small bowl, mix together olive oil, lime juice, garlic powder, paprika, salt, and black pepper.

  2. 2

    Marinate the Fish

    Brush the marinade on the red fish fillets and let them marinate for at least 30 minutes.

  3. 3

    Prepare the Grill

    Soak mesquite wood chips in water for at least 30 minutes. Preheat the grill to medium-high heat.

  4. 4

    Grill the Fish

    Place the soaked wood chips on the grill and then place the marinated fish fillets on the grill. Cook for about 4-5 minutes on each side or until the fish is flaky and cooked through.

For the Mexican Rice

  1. 5

    Sauté the Aromatics

    In a pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent.

  2. 6

    Cook the Rice

    Add the rice to the pot and stir for a minute. Then add vegetable broth, diced tomatoes, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked.

  3. 7

    Finish the Rice

    Remove from heat, fluff with a fork, and stir in chopped cilantro before serving.

For the Guacamole Salad

  1. 8

    Prepare the Avocados

    Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

  2. 9

    Mash and Mix

    Add lime juice, diced tomato, red onion, cilantro, and salt to the avocados. Mash gently until combined but still chunky.

For the Mango Pico

  1. 10

    Combine Ingredients

    In a bowl, mix together diced mango, red onion, cilantro, lime juice, and salt. Stir until well combined.

For the Roasted Poblano Crema

  1. 11

    Roast the Poblano Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a bowl and cover to steam for 10 minutes, then peel off the skin.

  2. 12

    Blend the Crema

    In a blender, combine roasted poblano peppers, sour cream, lime juice, and salt. Blend until smooth.

For the Soup (Optional)

  1. 13

    Prepare the Soup

    In a large pot, combine chicken or vegetable broth with diced vegetables. Season with salt and pepper to taste.

  2. 14

    Simmer

    Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until vegetables are tender.

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