Pescado a la Mexicana

This luscious dish swims in a rich, chocolaty wine sauce that takes only a few minutes to prepare. Use thick cuts of firm-fleshed fish such as red or blue snapper, sea bass, kingfish, halibut, or whitefish.

Country of Origin
Preparation time

1 1/2 to 2 lb. thick fish steaks or fillets
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 to 2 tbsp. all-purpose flour
1/2 cup vegetable oil
1 cup finely chopped onion
3 to 4 oz. mushrooms (button, shiitake, porcini, oyster), cut into 1/2-inch-thick slices
1 1/2 tbsp. grated unsweetened chocolate
1/3 cup dry or semidry white wine
Chopped parsley, for garnish


1. Sprinkle fish with salt and black pepper. Dust both sides with flour.

2. In a large skillet, heat oil over high heat. Cook fish until lightly browned (fish should still be firm and not cooked through), about 1 minute each side. Transfer fish to a plate.

3. In same skillet, reduce heat to medium, add onion, and cook 1 minute. Add mushrooms and chocolate and stir for several seconds to dissolvel chocolate. Next, stir in wine and return fish to skillet. Cover and cook over medium heat until fish easily flakes with fork, about 10 minutes.

4. To serve, spoon sauce over fish and garnish with parsley.