Pescado Akumal Recipe

Name: Pescado Akumal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced yellow onion; 2 tablespoons olive oil; 1/2 teaspoon salt; 1 teaspoon cumin; 2 cups diced tomato; 1 poblano pepper - roasted (stovetop or grill method) peeled seeded and diced; 2 tablespoons canned chipotle in adobo (or more to taste); 1 tablespoon minced garlic; 1 cup chicken stock; 1 cubanelle or 2 sweet wax peppers; 1 tablespoon lime juice; 1 large grouper filet - remove the skin and pull the pin bones; olive oil, salt and lime for the fish

Servings: persons

1 cup diced yellow onion
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cumin
2 cups diced tomato
1 poblano pepper - roasted (stovetop or grill method) peeled seeded and diced
2 tablespoons canned chipotle in adobo (or more to taste)
1 tablespoon minced garlic
1 cup chicken stock
1 cubanelle or 2 sweet wax peppers
1 tablespoon lime juice
1 large grouper filet - remove the skin and pull the pin bones
olive oil, salt and lime for the fish

1
Heat the olive oil to medium in a large heavy skillet. Add the onions, salt and cumin and cook slowly, stirring occasionally, until the cumin is toasted and the onions just start to caramelize.
2
Add in the tomatoes and the chipotle and continue to cook fairly slowly so that all of the ingredients are sort of melting and caramelizing together. After a few minutes, add in the garlic and the poblano. You are at a heat crossroads - taste, and if you want it hotter add more chipotle (dice up some of the pepper itself for a real kick) then after a couple more minutes add the stock. Let the mixture simmer until much of the stock has reduced down - you want a thick and slightly chunky sauce, more for scooping rather than pouring over the fish.
3
Salt both sides of the fish and heat a griddle or skillet. Add the sweet peppers and lime to your sauce - they should be cooked but still have a bit of body. Oil the fish pan and sear the fish on both sides. Place half on each plate, squeeze a bit of lime over, then spoon the chipotle sauce on top. Add some sliced avocado and you are good to go!
4
Note this would also be good over grilled chicken or pork ....

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup diced yellow onion, 2 tablespoons olive oil, 1/2 teaspoon salt, 1 teaspoon cumin, and more.

Yes, Pescado Akumal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pescado Akumal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions