Pescado Agridulce (Mexican Halibut)

I watched Pati Jinich do this on on Create TV on one of our rare rainy wintery nights recently as I was contemplating what to cook for Cinco de Mayo this year. This one really sounded intriguing to me. Naturally, I changed up the ingredients and process a bit but I live in hope that Patti would approve.




2 lbs fresh local Halibut fillets with skin on cut into 6 portions
3 tablespoons Olive oil divided
1 cup white onion chopped
1/4 cup slivered almonds
2 tablespoons capers
1 lb Roma tomatoes diced
1 lb tomatillos, husked, rinsed and diced
1 tsp brown sugar
2 teaspoons grated fresh ginger
4 cloves finely grated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground allspice
1/4 cup sliced Manzanilla olives stuff with pimentos
2 Serrano peppers, thinly sliced
2 tablespoons unsalted
1 tablespoon Key Lime Juice
Kosher salt and Coarse Ground Pepper to taste


  1. Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion garlic and Serrano peppers and cook until onions are clear.
  2. Incorporate the tomatoes, tomatios and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
  3. Incorporate the almonds, capers and olives and continue cooking for another 7 to 8 minutes. Turn off the heat. Preheat oven to 350 degrees.
  4. Season fish to taste. Heat the remaining oil in a large pan over medium-high heat. Add butter and key lime juice. Once hot, add the fish skin side down and cook for one to two minutes, basting the fish with a spoon until the skin begins to brown.
  5. Place the cooked fish in a casserole, cover with chunky sauce and place in oven. Cook for 10 minutes.
  6. Place fish on a bed of yellow rice and drape chunky sauce over it. Arrrrrrriiiiiba! (Oh Baby in Spanish, I think!)