Mexican Fish Dinner

With Semana Santa growing closer and closer, we’ve created a completely meat-free recipe to share with your familia. In Mexico, there are certain days leading up to lent when Catholics are not allowed to consume any meat, but fish is allowed. Around this time, fish becomes a staple food eaten during the lead up to Easter.


White Fish:

  • 4 white fish fillets of choice
  • 2 cloves minced garlic
  • 1 juiced lime
  • 2 tablespoons Mexican chilli spice (hot or mild)
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil



  • 2 cups cooked rice
  • Sour cream (optional)
  • Grape tomatoes (optional)
  • Sliced jalapeños (optional)


  1. Prepare the guacamole by chopping avocados into chunks and mashing it up. Season with salt and pepper or any other ingredients you like to add into the guacamole.
  2. Toss the fish fillets with all ingredients, except for the olive oil. Rub the spice, garlic and lime well into each fillet.
  3. Heat up a large pan over medium-high heat with the olive oil, and when hot enough, add the marinated fillets.
  4. Let the fish sear on one side for 6 minutes, flip the fillets and let them cook for another 6-7 mins. Turn off the heat, cover the pan and let the fish stay in the pan for 2-3 mins more to ensure the flavours have been soaked up.
  5. In the meantime, prepare the bean mixture. Rinse the beans, then mash them up the roughly using a fork in a bowl, season them with salt, and toss them with the salsa mixture while gently mashing to your desired texture.
  6. Assemble the plate with the rice, topping this with the bean mixture, and topping that with more salsa. Place the fish fillet next to it and then surround it with some salsa, guacamole, and any of your favourite condiments. Now dig in!