Sweet and Sour Mexican Style Fish
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- 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
- 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.
50comments inPescado Agridulce
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!
Awesome Susan, so glad you guys liked this recipe, yay!
I can’t wait to make this. It looks so yummy.
I hope you made it and you liked it Patt 😉
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!
Thanks for so much kindness! Please keep tuning in and let me know how you like the new season from Jalisco.
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!!!
SO glad to read this Amy, thanks for your feedback, yay!
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!!!!
Yum Paul! Awesome additions, might try your recipe soon 🙂
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.
Awesome! You are my kind of guy, I just love everything with tons of sauce 😉
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!
Thank you Kathy, great sub for the kids, so glad to hear they loved it. Good luck with the banana bread 😉
Pati, I just love your show. You bring great recipes and Mexican culture to my living room in Wisconsin. Thank you so much ❤️ Janet
Thanks to you Janet for watching! Stay tuned because the new Season will start airing this Fall 😉
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?
Hey Bradlely, it is a classic round dutch oven from Le Creuset, my favorite 😉
Love your show and recipes. What can I substitute tomatillos with if I can’t find them in my supermarkets?
Hi Lily! I think you may try either green tomatoes or green peppers and see how do you like them. Have fun 😉
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!!
Great tip Earl! You can never go wrong with Poblanos 😉
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.
Thank you for tuning in, Joel!
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!
Yay! I’m so happy to hear you had another great meal, Rosa.
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!
I’m so happy that it is a keeper, Judie!
Margie from Scottsdale
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.
Thank you, Margie! You can always reach me directly at hola @ patijinich .com
I made this using Maui and it came out great. Thanks!!
Can I use regular Cinnamon for this recipe?
I finally made this dish last night with cod. Easy and very delicious. Thanks Pati.. I love your show!
I’m so glad you enjoyed it Cathy!
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 : )
Oh that sounds like a great dinner, Kelly! I’m so happy to hear that you find the recipes fun and attainable!
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?
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!!!
A game changer!!! Awesome.
Looks great! What kind of rice would you serve this with?
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.
Your food looks so delicious. I just love to watch your shows on create. I am learning new things with you. Thanks a bunch.
Thank YOU Nilka!
umm yeah this doesn’t look so great right now.. yeah sorry pati, but i can’t stand fish…
I have lots of chicken and beef recipes too 🙂
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.
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…