Pescado a la Diabla (Devilled Fish Fillets)
Flaky white fish fillets gently poached in a smoky, fiery red chilli sauce and served over cilantro lime rice.
Made with Cilantro lime rice and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Reheat your ready made cilantro lime rice (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 2
Heat the oil in a wide frying pan over a medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
6 min - 3
Add your ready made salsa a la diabla (see the base recipe) and 100 ml water. Bring to a gentle simmer.
- 4
Season the fish with salt and lay it in the sauce. Cover and cook gently for 6 to 8 minutes, until the fish is opaque and flakes easily. Spoon sauce over it halfway through.
7 min - 5
Serve the fish and sauce on the rice with coriander and lime wedges.
Tips
- Keep the sauce at a gentle simmer. A hard boil breaks up the fish.
- Choose thick fillets. Thin ones overcook before the sauce has coloured them.
- Skip stirring once the fish is in, spoon the sauce over it instead.
- Add a squeeze of lime at the end to lift the smoky heat.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat gently until steaming hot all the way through. Do not freeze cooked fish.
Questions
Which fish is best?
Firm white fish such as cod, haddock, hake or sea bass hold together in the sauce. Salmon works too, cooked for 8 to 10 minutes.
Can I use frozen fish?
Yes. Defrost fully in the fridge overnight and pat dry before seasoning.
How can I make it less hot?
Add 100 ml extra water and a tin of chopped tomatoes to the sauce, or serve with sliced avocado.
More made with cilantro lime rice
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.