Salpicón de Pescado (Spicy Citrus-Marinated Fish) Recipe
Introduction
Salpicón de Pescado is a vibrant, spicy citrus-marinated fish dish perfect for warm days or when you crave something fresh and flavorful. This quick-cooked fish served with a bright, crunchy pico de gallo makes an excellent light meal or festive appetizer.
Ingredients
- 4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon, or cod, about 1-inch thick
- 1 to 2 habanero chiles, stemmed, seeded, and finely chopped
- 2 garlic cloves, finely grated
- 1/4 cup fresh lime juice, plus more if desired
- 1/4 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 large Roma tomatoes, chopped
- 1/4 medium red onion, chopped
- 2 large radishes, trimmed, halved, and thinly sliced
- 1/2 avocado, peeled and pitted, chopped
- 1/4 cup chopped fresh cilantro leaves with tender stems
- Tostadas or warm tortillas, for serving
Instructions
- Step 1: Line a sheet pan with parchment paper or foil and arrange the fish fillets skin-side down on the pan.
- Step 2: In a large bowl, whisk together the habanero chiles, garlic, lime juice, orange juice, and olive oil. Pour 1/4 cup of this mixture into a small measuring cup and brush it over the tops of the fish fillets, gently massaging it into the flesh. Season the fillets generously with salt and pepper, then let sit at room temperature while you preheat the oven to 450°F with a rack in the center.
- Step 3: Bake the fish until opaque and easily flakes with a fork, about 8 to 12 minutes depending on thickness and oven variations. Check frequently to prevent overcooking. Once cool enough to handle, flake the fish into 1-inch pieces, leaving the skin behind.
- Step 4: Prepare the pico de gallo by adding the tomatoes, onion, radishes, avocado, cilantro, and 1 teaspoon salt to the bowl with the remaining habanero mixture. Stir gently to combine, taste, and adjust seasoning with additional salt or lime juice if desired. Let it sit uncovered for about 10 minutes to meld flavors. You may refrigerate fish and pico separately for up to 3 hours if needed.
- Step 5: Just before serving, gently toss the flaked fish with the pico de gallo mixture. Serve on tostadas or in warm tortillas to make delicious tacos.
Tips & Variations
- Adjust the number of habanero chiles to control spice level or substitute with milder peppers like jalapeños if preferred.
- For a smokier flavor, grill the fish instead of baking.
- Add a splash of tequila or a pinch of smoked paprika to the marinade for extra depth.
- Serve with pickled red onions or a dollop of sour cream to balance the heat.
Storage
Store the fish and pico de gallo separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, combine and serve fresh. Reheating is not recommended as the fresh citrus and avocado flavors are best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use thawed frozen fish fillets. Make sure they are fully thawed and patted dry before marinating and baking to ensure even cooking and better flavor absorption.
What if I don’t have habanero chiles?
If you can’t find habanero chiles, substitute with serrano or jalapeño peppers for a milder heat. Adjust the quantity according to your spice preference.
PrintSalpicón de Pescado (Spicy Citrus-Marinated Fish) Recipe
Salpicón de Pescado is a vibrant and zesty Mexican dish featuring flaky, oven-baked fish marinated in a spicy citrus blend, topped with a refreshing pico de gallo mix of tomatoes, radishes, avocado, and cilantro. This recipe combines the heat of habanero chiles with the brightness of lime and orange juices, making it a perfect light and flavorful meal served on crispy tostadas or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Fish and Marinade
- 4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon, or cod (about 1-inch thick)
- 1 to 2 habanero chiles, stemmed, seeded and finely chopped
- 2 garlic cloves, finely grated
- 1/4 cup fresh lime juice, plus more if desired
- 1/4 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Pico de Gallo and Serving
- 2 large Roma tomatoes, chopped
- 1/4 medium red onion, chopped
- 2 large radishes, trimmed, halved, and thinly sliced
- 1/2 avocado, peeled and pitted, chopped
- 1/4 cup chopped fresh cilantro leaves with tender stems
- Tostadas or warm tortillas, for serving
Instructions
- Prepare Fish and Oven: Line a sheet pan with parchment paper or foil and arrange the fish fillets skin-side down. Preheat the oven to 450°F (232°C) with a rack in the center.
- Make Marinade and Marinate Fish: In a large bowl, whisk together the finely chopped habanero chiles, grated garlic, lime juice, orange juice, and olive oil. Pour 1/4 cup of this habanero mixture into a small measuring cup and brush it over the fish fillets, massaging gently into the flesh. Season generously with kosher salt and freshly ground pepper. Let the fish sit at room temperature to absorb the marinade while the oven heats.
- Bake the Fish: Bake the fish fillets in the preheated oven until opaque in the center and they easily flake with a fork, about 8 to 12 minutes depending on thickness. Frequently check to avoid overcooking. Once cool enough to handle, flake the fish into roughly 1-inch pieces, leaving the skin behind on the baking sheet, and transfer to a plate.
- Prepare Pico de Gallo: To the remaining habanero marinade in the bowl, add chopped tomatoes, red onion, sliced radishes, chopped avocado, fresh cilantro, and 1 teaspoon salt. Gently mix until combined. Taste and adjust seasoning with additional salt and lime juice if preferred. Allow the pico de gallo to sit uncovered for about 10 minutes to let flavors meld. Optionally refrigerate fish and pico de gallo separately for up to 3 hours before serving.
- Serve: Just before serving, gently toss the flaked fish with the pico de gallo mixture. Serve on tostadas or warm tortillas to make flavorful fish tacos.
Notes
- Choose firm, fresh fish fillets that are about 1-inch thick for even baking.
- Adjust the number of habanero chiles according to your preferred spice level; habaneros are very hot.
- Keep an eye on the fish while baking to avoid overcooking which can dry it out.
- The pico de gallo can be prepared ahead and refrigerated separately from the fish to enhance flavor mingling.
- Serve immediately after tossing for the freshest texture, but you can refrigerate leftovers for up to 24 hours.
Keywords: Salpicón de Pescado, Fish Tacos, Mexican Fish Recipe, Spicy Citrus Fish, Pico de Gallo, Habanero Marinade, Healthy Fish Dish
