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Spicy Mexican fish with tomato lime sauce

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 4 x 150g firm white fish fillets
  • 1 quantity oven-roasted balsamic tomatoes (see notes)
  • 3 teaspoons Mexican chilli powder
  • 1 small red chilli, finely chopped
  • 2 tablespoons lime juice, plus lime halves to serve
  • 1/4 cup chopped fresh coriander, plus extra sprigs to serve
  • 450g packet 90-second white long grain rice
  • Salad leaves, to serve


  • 1
    Heat 1/2 the oil in a large frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side, or until golden brown and just cooked through. Transfer to a plate.
  • 2
    Meanwhile, roughly chop tomatoes. Squeeze garlic from skins and chop.
  • 3
    Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, for 30 seconds or until fragrant. Add tomato mixture. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until mixture starts to boil. Reduce heat to low. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through.
  • 4
    Meanwhile, heat rice following packet directions. Sprinkle fish with extra coriander. Serve with rice, salad leaves and lime halves.

Source: taste.com.au


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