This spicy pescado al cilantro recipe is of a Mexican style, but simpler. The sauce is spicy, and the jalapeños are salty, so there’s no need to add salt during preparation.

Spicy Pescado al Cilantro Recipe Summary

  • Cuisine: Mexican
  • Course: Entrée
  • Skill Level: Easy
  • Makes: 4 Fillets
  • Servings: 4
  • Prep Time: 5
  • Cook Time: 5-10 minutes


  • 4 fillets of firm, white-fleshed fish, such as flounder, tilapia, cod or haddock
  • 2/3 cup cilantro leaves, rinsed and de-stemmed
  • 2 cloves garlic, peeled and chopped
  • 6 tablespoons pickled jalapeño peppers, with the juice (about 2/3 of a 7-ounce can)
  • Black pepper to taste
  • Lemon wedges and additional cilantro leaves for garnish

Nutritional Information

  • Calories: 261
  • Protein: 51
  • Fat: 5
  • Sodium: 196
  • Carbohydrates: 1
  • Fiber:
  • Sugar:
  • Cholesterol:


  1. Preheat the broiler.
  2. Put the cilantro leaves, garlic, and pickled jalapeños with their juice into a blender. Process them into a paste.
  3. Place the fish onto a broiler pan and spread the blended sauce over the fillets. Grind black pepper over them.
  4. Broil for 5 to 10 minutes, depending on the thickness of the fillets, until just cooked through.
  5. Sprinkle additional cilantro leaves over cooked fillets for garnish, and serve with cut lemon wedges.

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Joe and Terry Graedon contributor

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