Deviled Fish: Spicy Mexican Pescado a la Diabla Recipe

For the sauce:

• 1 tbsp oil
• 2 dried guajillo chiles, stems and seeds removed
• 1 –2 dried chile de árbol, stems removed (optional for more heat)
• 2 medium tomatoes, whole
• 2 garlic cloves
• 1/4 small white onion
• 1 cup reserved cooking water or fish stock
• 1 –2 chipotles in adobo
• 1 tbsp adobo sauce
• Salt and black pepper, to taste
• 1/4 tsp garlic powder
• 1 tbsp butter

For the fish:

• 2 lbs white fish fillets, cod, tilapia, or halibut
• 1/2 small white onion, sliced

For the garnish:

• Chopped cilantro
• Lime wedges
• Warm tortillas or rice

• Heat the oil in a medium skillet over medium heat. Add the guajillo chiles, chile de árbol (if using), whole tomatoes, quarter onion, and garlic. Sauté about 5 minutes, until the vegetables soften and the chiles darken slightly. Remove from the heat and let cool briefly.
• Transfer the fried chiles, tomatoes, onion, and garlic to a blender. Add the chipotles in adobo, adobo sauce, a pinch of salt and black pepper, and 1/2 cup of the reserved cooking water or fish stock. Blend until smooth, adding more stock if needed to reach a saucy consistency.
• In the same skillet, melt the butter over medium heat and sauté the sliced onion until translucent and soft. Pour in the blended sauce and simmer 4–6 minutes, stirring occasionally, until it thickens slightly. Taste and adjust salt, pepper, or adobo to your preference.
• Reduce the heat to medium-low. Nestle the fish fillets into the sauce, spooning some sauce over each piece to coat. Cover and cook 5–8 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature 145°F/63°C).
• Remove from heat. Garnish with chopped cilantro and lime wedges. Serve immediately with warm tortillas or steamed rice.

Notes