Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder

Pescado al ajillo con almendras y guajillo 
4 Servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: almond, fish, flounder, Guajillo, pati's mexican table, Recipe, seafood, sole
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Almond, Guajillo and Garlic Flounder, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"


  • 1 pound flounder or sole fish fillets
  • 1/2 teaspoon kosher or sea salt
  • Freshly Ground black pepper to taste
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons vegetable oil, divided
  • 15 garlic cloves, peeled and sliced
  • 2 chiles guajillo, stemmed, seeded, thinly sliced
  • 1/3 cup slivered almonds
  • 2 limes, halved

To Prepare

  • Season the fish fillets with the salt and pepper.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Once the butter melts and bubbles, add the fish fillets in a single layer, without overcrowding the pan (you can also cook them in two batches).
  • Sear for 1 to 2 minutes per side. Before flipping, run a metal spatula under the fish to make sure there is a layer of butter and oil beneath the fish to make it easier to turn. Flip and cook for 1 or 2 minutes on the other side, until the fish is cooked though and can be flaked with a fork.
  • Place the cooked fish on a serving platter.
  • Add the remaining 1 tablespoon butter and 1 tablespoon oil to skillet, scrape the bottom of the pan well. Add the garlic and chiles guajillo, stir, and cook for half a minute before adding the slivered almonds. Stir as it all browns and crisps, no more than a minute. Scrape over the fish. Serve with halved limes and insist that your guests squeeze lime juice over the fish before they eat it.

4 comments on “Almond, Guajillo and Garlic Flounder

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  1. Really nice dish! And so quick and easy to make! I used Sole, Aji Panca chiles and added Finger Lime Pulp. I had whole raw organic almonds in my pantry so I just sliced those.

  2. Thank you so much for your recipe Pati! I was watching PBS at my parents’ and your show was on. Afterwards, I went online looking for your website- and I found this recipe. My husband loved it. I found the 2 tablespoons of butter and 2 tablespoons of oil to be enough to cook the fish and the toppings. I’ll probably use less next time. I added the almonds first since I like them more toasted. I might have kept the guajillo and garlic on a bit too long after, the chile was a bit tough, but we ate this up just the same. Delicious. I’m actually drinking a cup of your chocolate caliente as I write this. I’ll be trying out more of your recipes. Thank you again for sharing.