Mexican Spicy Fish (Striped Bass)

mexican spicy fish

Mexican Spicy Fish (Striped Bass)

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Servings: 6
Calories: 507


  • 3 1/2 lb striped bass or any non-oily white fish cut into 6 steaks
  • 4 floz corn oil
  • 1 large onion thinly sliced
  • 2 garlic cloves chopped
  • 12 oz tomatoes sliced
  • 2 drained canned jalapeno chillies rinsed and sliced

for the marinade

  • 4 garlic cloves crushed
  • 1 tsp black peppercorns
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp ground achiote annatto
  • 1/2 tsp ground cinnamon
  • 4 floz mild white vinegar
  • salt
  • flat leaf parsley to garnish


  • Arrange the fish steaks in a single layer in a shallow dish. Make the marinade. Using a pestle, grind the garlic and black peppercorns in a mortar. Add the dried oregano, cumin, achiote (annatto) and cinnamon and mix to a paste with the vinegar. Add salt to taste and spread the marinade on both sides of each of the fish steaks. Cover and leave in a cool place for 1 hour.
  • Select a flameproof dish large enough to hold the fish in a single layer and pour in enough of the oil to coat the bottom. Arrange the fish in the dish with any remaining marinade.
  • Top the fish with the onion, garlic, tomatoes and chillies and pour the rest of the oil over the top.
  • Cover the dish and cook over a low heat on top of the stove for 15 - 20 minutes, or until the fish is no longer translucent. Serve at once garnished with flat leaf parsley
Calories: 507 kcal
Carbohydrates: 6 g
Protein: 51 g
Fat: 30g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 190 mg
Potassium: 1145 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 800 IU
Vitamin C: 21 mg
Calcium: 241 mg
Iron: 5 mg
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