Pangasius Fillet in Mexico Pepper Sauce with Tomato Couscous

5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 134 kcal


  • 800 g Pangasius fillet
  • 4 tbsp Mexicana Salsa Sauce
  • 1 tsp Peppercorns
  • 2 tbsp Olive oil
  • 1 Pc. Onion
  • 1 tbsp Flour
  • 300 Milliliters Broth
  • 3 tbsp Cream
  • Salt and pepper
  • 250 g Couscous
  • 2 Pc. Beefsteak tomatoes


  • Brush the fish fillets with Mexicana Salsa Sauce and crushed peppercorns.
  • Finely chop the onions. Core the tomatoes and cut into small cubes. Prepare the couscous according to the instructions on the packet.
  • Heat the oil in a pan and fry the fish for 3 minutes on each side. Then take it out of the pan and keep it warm in aluminum foil.
  • Fry the onion cubes in the remaining frying fat until translucent. Add the flour and sauté briefly. Deglaze with the broth while stirring and let reduce for a few minutes.
  • Stir in the cream and season with salt and pepper. Then put the fish back in the sauce and let it steep for a few more minutes.
  • Mix the couscous with the diced tomatoes and serve with the fish. Good Appetite!


Serving: 100gCalories: 134kcalCarbohydrates: 13.2gProtein: 15.6gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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