Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Grilled Chile-Bathed Fish
4 ancho chiles (normally found dried and packaged, very mild peppers)
aluminum foil, heavy duty
1/2 cup water
1 Tbls. cumin seeds
2 tsp. dried oregano, crumbled
2 tsp. dried thyme, crumbled
1 Tbls. salt
4 cloves garlic
1/2 cup mild white vinegar
1 1/2 lbs. boneless, skinless fish fillets
olive oil
1 small onion, finely chopped
1/2 bunch cilantro, leaves only, finely chopped
2 large limes, quartered
Corn Tortillas
1 avocado, peeled and mashed
1 cucumber, peeled, seeded, and diced
2 serrano chiles, stemmed, seeded, thinly sliced
chopped tomatoes


Remove the stems and all the seeds from the ancho peppers. These are very mild, but take care in not to touch your fingers to your eyes. With tongs, hold the peppers over a gas burner or near the heating element of your stove just long enough to lightly singe them. Place the peppers in a bowl and just cover with warm water and a splash of vinegar. Soak about 20 minutes until peppers are soft and pliable. Pour the mixture in a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste.

Cut the fish into 3x1 chunks, about the size to fit into a corn tortilla. Place them in a glass bowl and add 6 Tbls. of the chile paste (saving some chile paste for later). Mix together to coat thoroughly, cover and refrigerate for 1-2 hours.

Divide the now marinated fish into six equal portions. Take 6 pieces of aluminum foil (large enough to wrap each fish portion to seal tightly). Place a teaspoon or so of the chile paste in each foil wrapper and place the fish portion on top. Sprinkle a little salt on top of the fish and another teaspoon of the chile paste. Tightly seal the foil over the fish so that it will not leak when heated.

Grill the packages of fish until done. Test one by opening the package and placing a fork into the middle of the fish. If the fish flakes easily, it is done. This can be baked in the oven too. Use your own judgement with the time and temperature.

While the fish is cooking, warm the tortillas. I like to place several of them on a dinner plate, sprinkle them with water and take another plate and flip it over fitting it on top. Then microwave for a short time. This should steam them and make them warm and pliable.

Each serving gets a package of fish. The sauce made in the cooked package is very good! Place the baked fish in a tortilla and pour some of the sauce over it. Add the toppings-dab of olive oil, onion, cucumber, avocado, pieces of pepper, cilantro, squeeze of lime, tomato pieces!

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
United States
This recipe has been viewed