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 Recipes   •   San Marcos   •   Fish with coriander and jalapeño slices

Fish with coriander and jalapeño slices



  • 4 Fish Fillets of 180g each
  • Salt and Pepper
  • ½ cup Olive Oil
  • 1 cup Chopped Coriander Leaves
  • ½ can of San Marcos Mexican Rajas (380g)
  • 2 Tbsp of San Marcos White Vinegar
  • ½ tsp Chopped Oregano
  • ½ cup White Wine


01. Season your fish fillets with salt and pepper. In a glass container, mix some oil, coriander, rajas and the other ingredients and let everything sit for 1 hour.

02. Cover the fillets with foil and bake for 25 minutes. Pour some sauce occasionally until fully cooked.

03. You can serve with white rice.

San Marcos tip: You can change the fish for shrimp.

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