Pescado Agridulce

Sweet and Sour Mexican Style Fish

Pescado Agridulce
6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: canela, cinnamon, fish, olives, tomatillos
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Sweet and Sour Mexican Style Fish recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"


  • 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.

44 comments on “Pescado Agridulce

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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!!!

  2. 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!!!!

  3. 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.

  4. 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. Thank you Kathy, great sub for the kids, so glad to hear they loved it. Good luck with the banana bread 😉

  5. 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. Thanks to you Janet for watching! Stay tuned because the new Season will start airing this Fall 😉

  6. 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?

  7. 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. Hi Lily! I think you may try either green tomatoes or green peppers and see how do you like them. Have fun 😉

      1. 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!!

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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. 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?

    1. 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.

  13. 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…