Sweet and Sour Mexican Style Fish

Name: Sweet and Sour Mexican Style Fish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 tablespoons olive oil (divided); 1 cup white onion (slivered ); 4 garlic cloves (finely chopped); 1 pound ripe Roma tomatoes (diced); 1 pound tomatillos (husked and rinsed, diced); 1 teaspoon kosher or coarse sea salt (plus more to season fish); 1 teaspoon brown sugar; 1/4 teaspoon ground allspice; 1/4 teaspoon Ground ceylon cinnamon or canela; 1/4 cup slivered almonds; 1/4 cup sliced manzanilla olives stuffed with pimientos; 2 pounds halibut filet (skin on, cut into 6 pieces)

Pescado Agridulce

Recipe Yield

6 servings

Cooking time

40 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

4 tablespoons olive oil divided
1 cup white onion slivered
4 garlic cloves finely chopped
1 pound ripe Roma tomatoes diced
1 pound tomatillos husked and rinsed, diced
1 teaspoon kosher or coarse sea salt plus more to season fish
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon Ground ceylon cinnamon or canela
1/4 cup slivered almonds
1/4 cup sliced manzanilla olives stuffed with pimientos
2 pounds halibut filet skin on, cut into 6 pieces

To Prepare

Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion and cook for a couple minutes, until it starts to wilt. Add the garlic and cook for another minute, until fragrant. Incorporate the tomatoes, tomatillos and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
Incorporate the almonds and olives and continue cooking for another 7 to 8 minutes. Turn off the heat.
Season fish with salt to taste. Heat the remaining 2 tablespoons of oil in a large casserole set over medium-high heat. Once hot, add the fish skin side down and cook for one to two minutes, until the skin begins to brown.
Scrape the chunky sauce over the fish, cover the casserole and reduce heat to low. Cook for 10 minutes. I like to serve it over rice or steamed potatoes.

Comments

62comments inSweet and Sour Mexican Style Fish

Sara

Aug 17

Hi Pati,

I’m allergic to almonds and wondered what would be a good substitute in this or many of your other dishes.

Thanks,
Sara

1. Pati Jinich
  
  Aug 18
  
  Hi Sara, you can completely leave the nuts out, but if you like pecans or pistachios, for some recipes those work as well 😉
  
Mark Burrows

Feb 21

Yummy, Yummo, Yaaarmeee!!!
I made this and it was absolutely….you guessed it!
Totally love your food, tv shows and of course you personally!

Cheers from the Gold Coast, Queensland, Australia 🇦🇺 🐨

1. Pati Jinich
  
  Feb 29
  
  This is very kind of your Mark, thanks so much! Abrazos all the way to Queensland!
  
BIW

Feb 19

Sounds wonderful……thank you for making the recipe so easy to find.

1. Pati Jinich
  
  Feb 27
  
  Thanks to you for following 😉
  
joyce

Feb 16

General Question: Why do you (and other Chefs) always use WHITE ONION?? Because they are more expensive, I generally substitute the familiar yellow onions. Would be interested in your explanation.

1. Pati Jinich
  
  Feb 25
  
  To be honest with you, is that in Mexico we always use white onion 😉
  
Bess

Feb 16

I made the fish tacos the other night yummy. I plan on trying all the other recipes.
I love your show.

1. Pati Jinich
  
  Feb 25
  
  Thanks so much Bess 😉
  
Anna

Feb 15

Patti all your dishes make my mouth water! Everyone of them look so wonderful. Can hardly wait to make any of them. Your timing is perfect for Lent. Fish is what we eat every Friday until Easter!

1. Pati Jinich
  
  Feb 21
  
  Happy to hear you like my recipes Anna, un abrazo!
  
Susan Zurvalec

Dec 09

5 * recipe! Thank you,Pati, for sharing this delicious and easy week night fish recipe! I made is with salmon as I could not find halibut and it turned out amazing. I served it with roasted new potatoes. My husband loved it!

1. Pati Jinich
  
  Dec 27
  
  Awesome Susan, so glad you guys liked this recipe, yay!
  
Patt Thomson

Oct 22

I can’t wait to make this. It looks so yummy.

1. Pati Jinich
  
  Jan 04
  
  I hope you made it and you liked it Patt 😉
  
adamsstephan478@gmail.com

Aug 31

Pati, I think your program is excellent! I grew up in Tucson, moved to Colorado and now I’m back! I love the flavors and heat of Mexican cooking. Thank you for having such a fantastic show. I just caught your program with halibut and sweet and sour sauce, with corn soup! Although I just finished breakfast, I got hungry! Please continue the great job you’re doing. You are a pleasure to watch and listen to!

1. Pati Jinich
  
  Sep 18
  
  Thanks for so much kindness! Please keep tuning in and let me know how you like the new season from Jalisco.
  
Amy Vogelson

Oct 05

Hi Pati-
I’ve never been inclined to write a review on a recipe before but this was sooo yummy, And easy too. It came together in 30 minutes and was a perfect weeknight meal. I will definitely make this again! Thank you!!!

1. Pati Jinich
  
  Oct 07
  
  SO glad to read this Amy, thanks for your feedback, yay!
  
Paul Fenochietti

Aug 04

Good afternoon Pati,
Last night I cooked your Pescado Agridulce with a flare of my own. It was exquisite. The halibut was cooked to perfection. I layered the bottom of my serving plate with tortillas and then added rice and then placed the halibut on top of the rice and then drenched that with the veggies and sauce mixture. Life is good!!!!

1. Pati Jinich
  
  Aug 04
  
  Yum Paul! Awesome additions, might try your recipe soon 🙂
  
VHM

May 18

Great recipe. I cut the fish in half to one pound, but made all of the sauce and as listed. Fabulous and going on the regular rotation! Thanks so much.

1. Pati Jinich
  
  May 20
  
  Awesome! You are my kind of guy, I just love everything with tons of sauce 😉
  
Kathy Cline

May 08

I just saw your show for the first time and fell in love. I made this dish but used chicken breast because the kids hate fish☹️. Even my picky eater LOVED it!!!
Can’t wait to make more of your recipes, starting with the banana bread!

1. Pati Jinich
  
  May 11
  
  Thank you Kathy, great sub for the kids, so glad to hear they loved it. Good luck with the banana bread 😉
  
Janet

May 06

Pati, I just love your show. You bring great recipes and Mexican culture to my living room in Wisconsin. Thank you so much ❤️ Janet

1. Pati Jinich
  
  May 11
  
  Thanks to you Janet for watching! Stay tuned because the new Season will start airing this Fall 😉
  
Bradley

May 06

On season 6 episode 8 you used a blue colored pan over direct heat that had 2 grasp handles. What type of pan is that?

1. Pati Jinich
  
  May 11
  
  Hey Bradlely, it is a classic round dutch oven from Le Creuset, my favorite 😉
  
Lily

May 02

Hi Pati:

Love your show and recipes. What can I substitute tomatillos with if I can’t find them in my supermarkets?

Thank you!

1. Pati Jinich
  
  May 04
  
  Hi Lily! I think you may try either green tomatoes or green peppers and see how do you like them. Have fun 😉
  
  1. EARL CUNNINGHAM
    
    May 06
    
    Pati, I tried this tonight with some fire-roasted poblanos from last fall instead of tomatillos (had none) it was fantastic. Great method for fish Yumm!!
    
    1. Pati Jinich
      
      May 11
      
      Great tip Earl! You can never go wrong with Poblanos 😉
      
Joel Clark

Nov 21

Made this today using the Tilapia Tenderloins that Costco sells. It was fabulous. I love anything with tomatillos!

Love watching all your shows and the clips for real life Mexico to associate with all the food.

1. Pati Jinich
  
  Nov 25
  
  Thank you for tuning in, Joel!
  
Rosa

Sep 19

Hi Pati!

I made this for the first time tonight and it was delicious! I used basa fillets instead of halibut as that’s what I had on hand and piloncillo instead of brown sugar. The fish was tender and the flavour was rich yet light.

I have tried several of your recipes over the years, always with great success. Thank you for another great meal!

1. Pati Jinich
  
  Sep 20
  
  Yay! I’m so happy to hear you had another great meal, Rosa.
  
Judie

Aug 28

I made this tonight for the first time. I followed the recipe exactly, except I used Mahi Mahi, because my grocery store didn’t have halibut. I was afraid that my husband wouldn’t like it, but he LOVED it! We’re trying to eat fish 4 to 5 days a week, so I’m always on the lookout for something new and different. This was definitely different and absolutely delicious. The warm allspice added such a unique flavor profile! This recipe is a keeper. Thank you, Pati!

1. Pati
  
  Sep 05
  
  I’m so happy that it is a keeper, Judie!
  
Margie from Scottsdale

Jul 28

I’ve created a wonderful dessert that I would love to share with you so you can give your personal spin on the ingredients and make it special. I have been using your recipes for a long time and I’ve enjoyed everything of yours that I’ve made. I’ve even gone from my traditional cooking to way more Mexican cooking that I didn’t think I could do You make it look so easy and it is with your instructions. If you would like to have it please reply to my personal email and I’ll be happy to share.

1. Pati
  
  Jul 29
  
  Thank you, Margie! You can always reach me directly at hola @ patijinich .com
  
Linda Tylka

Feb 06

I made this using Maui and it came out great. Thanks!!

1. Pati
  
  Feb 06
  
  Awesome!
  
Linda Loveland

Jan 21

Can I use regular Cinnamon for this recipe?

1. Pati
  
  Jan 31
  
  Sure!
  
Cathy

Jan 07

I finally made this dish last night with cod. Easy and very delicious. Thanks Pati.. I love your show!

1. Pati
  
  Jan 08
  
  I’m so glad you enjoyed it Cathy!
  
Kelly R.

Dec 10

This recipe came out perfect! I don’t eat fish, so i divided the sauce and cooked fish for my husband in half, and cooked chicken in the other half for me. Both were delicious! We paired it with a dry riesling and white rice. Thank you again for making Mexican foods attainable and fun : )

1. Pati
  
  Dec 11
  
  Oh that sounds like a great dinner, Kelly! I’m so happy to hear that you find the recipes fun and attainable!
  
2. Sheryl
  
  Jan 13
  
  Kelly, what kind of chicken did you use–boneless breast, bone-in breast, or drumsticks? And how did you cook it and for how long?
  
Dawn

Nov 13

Omgosh!! I never cook fish in the house. I bbq it. But this is a game changer. It was easy to make. And it was the BOMB!!!

1. Pati
  
  Nov 14
  
  A game changer!!! Awesome.
  
Chad

Nov 11

Looks great! What kind of rice would you serve this with?

1. Pati
  
  Nov 11
  
  Any really! I have served it both with white rice and green rice and it works just as well. You can find both here on my site.
  
nilka

Nov 07

Your food looks so delicious. I just love to watch your shows on create. I am learning new things with you. Thanks a bunch.

1. Pati
  
  Nov 08
  
  Thank YOU Nilka!
  
Anonymous

Oct 31

umm yeah this doesn’t look so great right now.. yeah sorry pati, but i can’t stand fish…

1. Pati
  
  Nov 02
  
  I have lots of chicken and beef recipes too 🙂
  
2. Bonnie
  
  Nov 06
  
  It looks amazing and can’t wait to have a dinner party for my friends. Halibut is one of the best, even if you don’t like fish. You might be surprised.
  
Anonymous

Oct 31

yeah this food is looking so good right there.. and yes i am wanting to eat it right now before i get to hungry this morning…

1. Pati
  
  Nov 02
  
  Yay!

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