Panfried fish with garlic, almonds, and guajillos (Pescado al ajillo con almendras y guajillos) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 212) by Pati Jinich

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

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 sole fillets, sea bass fillets, snapper fillets, or tilapia fillets for flounder fillets.

  • ellwell on January 03, 2023

    My husband made this for my birthday. He used turbot. We thought it was flavorless and kind of bad. It had 15 cloves of garlic, butter, and chiles so I don’t know how it was a miss, but nobody had seconds.

  • Ishie1013 on August 09, 2022

    Fantastic weeknight recipe. I used tilapia from Wegmans (so trash fish, good quality) and it tasted fantastic. Not any real heat to speak of; just nice pepper flavor from the guajillos. I'll definitely be making this again.

  • TrishaCP on March 28, 2022

    This is very easy to make and tastes great. I used rockfish, and you can really use any type and cut of whitefish you want since you cook the fish separately at first before adding the garnish to the dish. I did use scissors to cut the guajillo chiles quite small, but even so, some pieces of chile were a bit too big. Take your time on that part.

  • KarinaFrancis on March 20, 2022

    So good and so easy. Perfect for a weeknight it can be on the table in under 20 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.