Fish (peseado) Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Check for any bones and remove with tweezers. Place fillets in a shallow dish or resealable bag.

Make marinade

In a small bowl combine 3 tbsp fresh lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Whisk until combined.

Marinate fish

Pour the marinade over the fillets, turning to coat both sides. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes for delicate white fish to avoid 'cooking' in acid).

Cook fish

Heat a nonstick or cast-iron skillet over medium-high heat and add a thin film of oil or a small pat of butter. When hot, add the fillets skin-side down (if skin-on) or presentation-side down. Cook 3–4 minutes without moving until a golden crust forms. Carefully flip and cook 2–4 minutes more until opaque and flaky and internal temperature reaches 145°F (63°C). Remove from pan and keep warm.

Prepare vegetables

While fish marinates, slice the onion and bell peppers thinly and chop the tomato. Mince cilantro if not already done.

Sauté vegetables

In a separate large skillet, heat 1 tbsp olive oil over medium heat. Add the sliced onion and cook 3–4 minutes until starting to soften. Add the red and green bell peppers and continue to cook 4–6 minutes until tender-crisp.

Finish vegetables

Stir in the chopped tomato, 2 tbsp chopped cilantro, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Cook 2–3 minutes until tomatoes soften but still hold shape. Taste and adjust seasoning.

If desired, baste the cooked fish with 1 tbsp butter for extra richness: add butter to the hot pan and spoon over fish for 30 seconds. Plate the cooked fish over a bed of rice or alongside warm tortillas.

Spoon the sautéed vegetables over or beside the fish. Garnish with extra chopped cilantro and lime wedges. Serve immediately with additional lime wedges to taste.