Ensenada Lime Fish
Golden Ensenada lime fish fillets coated lightly in seasoned flour, pan-fried until crisp, and served with a cool red onion and lime vinaigrette.
Equipment
- Large skillet
- Measuring cups
- Measuring spoons
- Mixing bowl
- Paper towels
- Shallow dish
- Tongs
- Whisk
- Zester
Ingredients
- For the Lime Vinaigrette
- 3 tablespoons fresh lime juice
- ¼ teaspoon lime zest finely grated
- 2 tablespoons red onion finely minced
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ cup olive oil
- 2 tablespoons fresh cilantro chopped
- For the Fish
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 white fish fillets 170–200 grams each
- ¼ cup vegetable oil for frying
Instructions
- Whisk the lime juice, lime zest, red onion, cumin, and salt together in a mixing bowl.
- Gradually whisk in the olive oil until the vinaigrette is evenly combined.
- Set the lime vinaigrette aside while preparing the fish.
- Combine the flour, salt, and black pepper in a shallow dish.
- Pat the fish fillets dry with paper towels.
- Dredge each fillet lightly in the seasoned flour.
- Shake off the excess flour.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add two fish fillets without overcrowding the skillet.
- Cook for 3–4 minutes on each side until golden brown.
- Transfer the cooked fillets to a plate lined with paper towels.
- Repeat with the remaining fish fillets.
- Check that the fish is opaque and flakes easily with a fork.
- Spoon the cool lime vinaigrette over the hot fried fish.
- Sprinkle with chopped cilantro and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve Ensenada lime fish with French fries, roasted potatoes, Mexican rice, cabbage slaw, or a fresh dish from our salad recipes. Place bottled Mexican hot sauce and additional lime wedges on the table.Recipe Notes
Pat the fish dry before coating it so the flour adheres evenly. Shake off excess flour to prevent a heavy or gummy crust. Fry the fillets in batches so the oil remains hot. Browse our fish recipes for more seafood ideas.Variations
Use snapper, rock cod, sole, haddock, or another firm white fish. Add smoked paprika or chilli powder to the flour for extra flavor. The lime vinaigrette can also be served with grilled fish or shrimp. Explore our Mexican recipes for more combinations.Wine Advice
A crisp Albariño complements the lime vinaigrette and fried coating. A fresh Sauvignon Blanc is another lively choice for the fish and cilantro.Nutrition values
Serving: 1 fish fillet with vinaigrette | Calories: 390 kcal | Carbohydrates: 9 g | Protein: 35 g | Fat: 24 g | Saturated Fat: 3 g | Sodium: 490 mg | Sugar: 1 g