Halibut in tomato-tomatillo sauce with almonds and olives (Pescado agridulce) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 210) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato crown (Rosca de papa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cinnamon for ground canela.

  • TrishaCP on April 01, 2023

    This was really tasty. I made the sauce during the weekend and it came together very quickly for a weeknight meal. I used halibut and it was cooked perfectly. Served with quinoa.

  • janeh9 on June 30, 2022

    Excellent! A complex dish that, nonetheless, comes together easily. Used salmon (what I had), will try with halibut or cod next time.

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