Pescado a la Parrilla con Cítricos (Citrus Grilled Fish Fillets)
Firm white fish fillets in a short citrus and chilli marinade, seared quickly and served with fresh pico de gallo.
Made with Fresh pico de gallo and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min plus marinating
- LevelEasy
- Costabout £2.33 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
Put the fish in a shallow dish and spoon over your ready made carne asada marinade (see the base recipe). Turn gently and chill for 20 to 30 minutes only. Discard the used marinade.
25 min - 2
Pat the fish very dry. Heat the oil in a large non stick frying pan until hot.
- 3
Cook the fillets skin side down for 4 minutes without moving, then turn and cook for 1 to 2 minutes until the flesh is opaque and flakes.
5 min - 4
Wilt the spinach in a hot pan for 1 minute with a pinch of salt.
1 min - 5
Serve the fish on the spinach, topped with pico de gallo (see the base recipe), coriander and lime.
Tips
- Marinate fish only briefly. The citrus will start to cook it.
- Dry the skin well so it crisps and does not stick.
- Use cod or hake if bass is unavailable, but handle gently as they flake.
Storing and freezing
Best eaten straight away. Cooked fish keeps in the fridge for 1 day if cooled quickly, and should be reheated until steaming hot all the way through.
Questions
Which fish works best?
Firm white fish such as sea bass, sea bream, hake, cod or monkfish. Thin, delicate fillets like plaice need less time on the heat.
Can I barbecue this?
Yes. Cook in an oiled fish basket or on foil over medium high heat for 3 to 4 minutes a side until the flesh flakes.
More made with fresh pico de gallo
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.