Mexicana Fish with Dried Plums

Serve fish over rice and dont forget the cilantro for its distinct flavor

Authored by: California Dried Plum Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Wheat Free


  • 1 tablespoon vegetable oil
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground Cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 14 1/2 ounces canned stewed tomatoes, undrained
  • 1 cup dried plums, coarsely chopped
  • 1/2 cup dry red wine
  • 4 sea bass, halibut or other firm fish fillets 4 oz each
  • cooked rice, optional
  • 2 tablespoons chopped cilantro or parsley


In large nonstick skillet, heat oil over mediumhigh heat until hot. Add onions and garlic cook and stir 57 minutes or until onions are translucent but not browned. Add cinnamon, Cumin, salt and pepper cook and stir 30 seconds. Stir in tomatoes, dried plums and wine bring to a boil. Cover, reduce heat and simmer 5 minutes. Add fish to sauce cover and simmer 812 minutes or until fish is cooked to desired doneness, turning once. Serve fish and sauce over rice, if desired. Sprinkle with cilantro.