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Cooking fish fillets is a quick process, and they have to be as fresh as possible in order to enjoy their flavors to the fullest. If you have the option of buying at a local fishery, take advantage of it. I know that many people have few hours during their day to prepare a healthy meal for the family.
Course Salsas, Seafood
Cuisine Mexican
Prep Time 4 minutes


  • 4 fish fillets of about 6 to 8 ounces each tilapia, sole or cod
  • 1 small bunch of fresh parsley about 1 ½ cup chopped
  • 1 cup of heavy cream
  • ½ cup of broth*
  • ¼ of a medium size white onion
  • 1 garlic clove peeled
  • Juice of ½ lime
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste


  • Season the fish fillets with salt, pepper and lime juice.
  • Roughly chop parsley, onion, and garlic.
  • In a blender, combine parsley, onion, garlic, and cream. Blend until you have a smooth sauce. If the sauce is too thick add 1 or 2 tablespoons of water to thin it.
  • In a large skillet over medium-high heat, cook the sauce for about 3 minutes. Season with salt and pepper.
  • Gently place the fish fillets into the sauce and cover the skillet. Simmer for about 4 minutes.
  • Serve warm, spooning some of the sauce over each filet. This goes well with white rice and a salad.


* If you have shrimp broth or fish broth you can use it in here. Otherwise add water.