Pescado A La Diabla
If you LOVE spicy foods, this one's for you! This Pescado a la Diabla recipe is a twist on the classic Mexican dish Camarones a la Diabla – it has the same spicy sauce you know and love love, but made with tender, flaky fish instead of shrimp!
Ingredients
For the sauce:
- 1 tbsp oil
- 2 dried guajillo chiles, stems and seeds removed
- 1 –2 dried chile de árbol, stems removed (optional for more heat)
- 2 medium tomatoes, whole
- 2 garlic cloves
- 1/4 small white onion
- 1 cup reserved cooking water or fish stock
- 1 –2 chipotles in adobo
- 1 tbsp adobo sauce
- Salt and black pepper, to taste
- 1/4 tsp garlic powder
- 1 tbsp butter
For the fish:
- 2 lbs white fish fillets, cod, tilapia, or halibut
- 1/2 small white onion, sliced
For the garnish:
- Chopped cilantro
- Lime wedges
- Warm tortillas or rice
Instructions
- Heat oil in a skillet over medium. Fry guajillo, chile de árbol, tomatoes, onion, and garlic for 5 minutes until softened. Remove from heat and cool slightly.
- Blend fried chiles, tomatoes, onion, garlic, chipotles, adobo sauce, salt, pepper, and 1/2 cup stock until smooth.
- In a skillet, melt butter and fry sliced onion until softened. Add blended sauce and cook 4–6 minutes until slightly thickened. Adjust seasoning as needed.
- Lower heat to medium-low. Add fish fillets, coating with sauce. Cover and cook 5–8 minutes, until fish is opaque and flakes easily (145°F).
- Garnish with cilantro and lime. Serve with warm tortillas or rice.
Notes
• Add extra chile de árbol for more heat, or skip for a milder version.
• Fish cooks quickly—avoid overcooking to keep it tender.
• This sauce pairs beautifully with shrimp for a variation.
• Fish cooks quickly—avoid overcooking to keep it tender.
• This sauce pairs beautifully with shrimp for a variation.
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