Pescado Frito con Salsa de Achiote

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-fried fish fillets bathed in a rich, smoky achiote sauce with citrus notes, perfect with a side of plantains. This Puerto Rican-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Puerto Rican cuisine 320 cal/serving

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Ingredients

4 (6 oz each, 1.2 lbs) cod fillets
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
2 tbsp achiote paste
1/4 cup orange juice
1/4 cup lime juice
1/4 cup vegetable oil
1/4 cup, chopped cilantro

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Instructions

Step 1: Pat the 4 cod fillets dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each fillet in 2 tbsp all-purpose flour, shaking off excess.
Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Add the floured cod fillets and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
Step 3: In the same skillet, add 2 tbsp achiote paste, 1/4 cup orange juice, and 1/4 cup lime juice. Stir to combine and bring to a gentle simmer for 2 minutes, then reduce heat to low.
Step 4: Return the cod fillets to the skillet, coating them in the sauce. Simmer for 3-4 minutes until the sauce thickens slightly and the fish is cooked through. Sprinkle with 1/4 cup chopped cilantro before serving.