Fish fillets in guajillo and chipotle sauce
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I’ve been making these fish fillets in a guajillo‑chipotle sauce for quick weeknight dinners for years — they’re bold, a little smoky, and come together in under 30 minutes. The saucy, silky mix of rehydrated guajillos, a hit of chipotle, and a spoonful of mayo clings to tender white fish like tilapia or merluza, turning a simple filet into something memorable. If you’re planning a full menu, pair this with a simple salad or check my collection of party-friendly side ideas to round out the plate.
Why you’ll love this dish
This recipe is a perfect balance of convenience and bold flavor. It’s quick enough for a busy weeknight but contains enough personality to serve at a casual dinner with friends. Uses affordable white fish, pantry chiles, and a few staples — minimal shopping, maximum impact. The guajillo gives fruity, mildly tangy heat, while chipotle provides smoky depth. A dollop of mayo smooths and emulsifies the sauce so it clings to the fillets beautifully.
“Perfect midweek dinner — smoky, bright, and my kids loved it. Ready in twenty minutes and felt restaurant-worthy.” — a regular at my kitchen table
Step-by-step overview
- Rehydrate and blend the guajillos into a smooth, creamy sauce with chipotle and mayo.
- Lightly season and pan-fry the fish to a golden crust.
- Spoon the warm sauce over the fillets and finish gently on low heat so the flavors marry.
This quick three‑part approach keeps textures bright: silky sauce, crisp edges, and flaky fish inside. For scanners: sauce first, fish second, finish together.
What you’ll need
- 4 fish fillets (merluza, tilapia, or your preferred white fish)
- 5 dried guajillo chiles, seeds removed
- 1 large garlic clove
- 1/2 tsp dried oregano
- Pinch of black pepper
- 1 tsp Knorr seasoning (or to taste) — or substitute with 1 tsp vegetable or chicken bouillon powder
- 1 tbsp chipotle in adobo (paste or finely chopped)
- 2 tbsp mayonnaise (or Greek yogurt for lighter sauce)
- Juice of 1 lime (or lemon)
- About 1/2 cup water (adjust for thickness)
- Oil for frying (vegetable or light olive oil)
- Salt to taste
Notes: If you prefer less heat, reduce the chipotle to 1/2 tablespoon. For a dairy‑free sauce, swap mayo with a neutral oil emulsion or aquafaba blended with a touch of vinegar.
Step-by-step instructions
- Prepare the guajillo sauce. Remove stems and seeds from the guajillos. Soak the chiles in hot (not boiling) water for 10 minutes until softened. Drain, then transfer to a blender with the garlic, oregano, black pepper, Knorr seasoning, chipotle, mayonnaise, lime juice, and about 1/2 cup water. Blend until totally smooth. Taste and adjust salt, chipotle, or lime as needed. If the sauce is too thick, add a tablespoon of water at a time until it’s pourable but still velvety.
- Season and fry the fillets. Pat fish dry and season lightly with salt and a little black pepper. Heat a skillet over medium‑high with enough oil to coat the bottom. When hot, add fillets and fry until golden underneath, about 2–3 minutes, then flip and cook another 2–3 minutes depending on thickness. Fish is done when it flakes easily and reaches 145°F (63°C) internal temp. Avoid overcooking — remove from heat when just opaque.
- Finish in the sauce. Reduce heat to low and pour the guajillo‑chipotle sauce over the fillets in the pan. Spoon the sauce over each piece and let everything simmer gently for 4–5 minutes so the fillets soak up flavor. Taste and adjust salt and lime if necessary.
- Serve immediately with warm tortillas, steamed rice, or a crisp salad.
While you’re learning the rhythm of the recipe, try blending the sauce first and keeping it warm; it’s forgiving and reheats well on low. For a lighter weeknight version, try a quick sear only and spoon sauce on top at serving time — it keeps the fish texture firmer and fresher.
Best ways to enjoy it
Serve the fillets whole with a generous ladle of sauce. Great pairings:
- Steamed white rice or cilantro-lime rice to soak up the sauce.
- Warm corn tortillas and pickled red onions for a taco-style plate.
- A crunchy cabbage slaw or simple green salad for brightness.
- Avocado slices and a wedge of lime on the side.
If you want dessert suggestions after this smoky, tangy main, try a floral sweet finish like honey-lavender cheesecake — I’ve rounded up some tempting recipes in this dessert collection.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and fish together or separate for better texture.
- Reheat: Rewarm gently on the stovetop over low heat, spooning sauce over the fillets to prevent drying; cover for a minute to keep moisture. Avoid microwaving at high power — it can make the fish rubbery.
- Freeze: Freeze only the cooked fish with sauce if necessary; wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. Note: the mayonnaise-based sauce may separate slightly after freezing; whisk gently and warm slowly to recombine.
Food safety: always cool leftovers within two hours and refrigerate promptly. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Cleanly remove seeds from guajillos to avoid extra bitterness and make the sauce smoother. Use kitchen scissors or a small knife.
- Don’t boil chiles; steeping in hot water preserves their fruity notes.
- Use a nonstick or well-seasoned skillet for an even golden crust with less oil.
- Taste the sauce before adding salt — the Knorr seasoning is already salty.
- If the sauce tastes too sharp, a pinch of sugar or another teaspoon of mayo can round it out.
- For an even silkier sauce, pass it through a fine sieve after blending.
For another quick protein option when you don’t want to pan-fry fish, try this easy air-fryer breaded chicken breast recipe — it’s a crisp alternative that’s just as satisfying.
Creative twists
- Creamy tomatillo swap: replace guajillos with roasted tomatillos and jalapeño for a tangier green version.
- Coconut twist: add 2 tablespoons coconut milk to the sauce for tropical sweetness.
- Baked option: brush fillets with oil, bake at 425°F (220°C) for 8–12 minutes depending on thickness, then spoon warm sauce over after baking.
- Spicy ramp-up: double the chipotle or add a small chile de árbol when blending for more fire.
- Make it vegetarian: swap fish for grilled tofu or roasted cauliflower steaks and follow the same finish.
Common questions
Q: Can I use other dried chiles if I don’t have guajillos?
A: Yes. Anchos or pasillas can work, but they bring different flavors (ancho is deeper and sweeter, pasilla is earthy). Adjust chipotle for smokiness.
Q: Is mayonnaise safe to cook in the sauce?
A: Yes — mayonnaise acts as an emulsifier and adds creaminess. When heated gently, it stabilizes the sauce; avoid boiling the mayo-heavy sauce vigorously to prevent separation.
Q: How do I know when the fish is done?
A: Fish flakes with a fork, appears opaque through the center, and reaches 145°F (63°C). Check the thickest part to be safe.
Q: Can I make the sauce ahead?
A: Absolutely. Make the sauce up to 2 days ahead and refrigerate in a sealed container. Warm gently before pouring over fish.
Q: Is this dish spicy?
A: Moderate to medium, depending on the amount of chipotle. Reduce chipotle to 1/2 tablespoon for milder heat.
Conclusion
If you’d like a similar take on guajillo‑based fish, try this guajillo fish fillet recipe for another classic preparation. For menus and local seafood options in Houston, the restaurant’s Houston menu gives useful inspiration. If you enjoy chipotle and garlic-forward sauces, this chipotle and garlic fish fillet recipe shows a slightly different approach. For ready-to-use tilapia fillets seasoned with guajillo, see the product listing at Blanco del Nilo’s guajillo tilapia.
Enjoy the smoky-sweet balance of guajillo and chipotle — it’s a fast way to make plain fish feel special.
Fish Fillets in Guajillo-Chipotle Sauce
Ingredients
Method
- Remove stems and seeds from the guajillos. Soak the chiles in hot water for 10 minutes until softened.
- Drain, then transfer to a blender with the garlic, oregano, black pepper, Knorr seasoning, chipotle, mayonnaise, lime juice, and about 1/2 cup water. Blend until smooth.
- Taste and adjust salt, chipotle, or lime as needed. Add more water if the sauce is too thick.
- Pat fish dry and season lightly with salt and a little black pepper.
- Heat a skillet over medium-high with enough oil to coat the bottom. When hot, add fillets and fry until golden underneath, about 2–3 minutes.
- Flip and cook another 2–3 minutes. Fish is done when it flakes easily and reaches 145°F (63°C) internal temperature.
- Reduce heat to low and pour the guajillo-chipotle sauce over the fillets in the pan.
- Spoon sauce over each piece and let simmer gently for 4–5 minutes.
- Taste and adjust salt and lime if necessary.
