We're lucky enough to live in a town where the local market has its own fishing boat and halibut, rock cod, and ling cod are regularly caught. This incredibly flavorful marinade pairs perfect with mild whitefish. We've tried pan searing this and it doesn't quite come out the same as when it is cooked under the broiler. Your broiling time might be shorter or longer depending on the intensity of your oven.
The star of this dish is the bright citrus marinade with varying heat added from the chile flakes. Use Yahualica chile flakes if you want a zippier heat to the fish. Use Red Serrano chile flakes if you want a milder citrusy flavor.
Ingredients
1 teaspoon yahualica or red serrano chile flakes
1 plum tomato, seeded and chopped
¼ cup chopped white onion
2 garlic cloves, peeled
¼ teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon salt
1 tablespoon orange juice
2 teaspoons lime juice
1 tablespoon olive oil
1 pound thin white fish filets (cod, tilapia, halibut)
Avocado or vegetable oil
Cooked Mexican or Spanish-style rice
Avocado, sliced
Directions
In a blender or mini food processor combine chile flakes, tomato, onion, garlic, cumin, oregano, and salt and pulse until very finely chopped. Add orange and lime juice and puree. Add olive oil and puree again until well emulsified.
Pat fish filets dry and place in a shallow dish. Add chile puree and turn filets to coat. Marinate for 30 minutes in the fridge.
Place a baking sheet under a broiler and preheat to high (400°F). Grease hot baking sheet with a thin layer of avocado or vegetable oil. Place fish filets onto prepared baking sheet, spooning any remaining marinade over top, and broil without turning, until fish is firm and marinade is beginning to blacken in spots, about 12 to 15 minutes.
