This is from Pipo's restaurant in Acapulco. (Queso Chihuahua: A mild nutty-tasting cheese that was originally made in the Mennonite communities in Chihuahua but is now quite hard to find. It melts well and is used for stuffing chiles or to grate as a topping. Monterey Jack or a medium-sharp Cheddar is a good substitute.)


  • (Fish in Almond Sauce)
  • 8 red snapper or sea bass fillets, about 4 oz. (125g) each
  • juice of 2 limes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups (16 fl oz/500 ml) thick cream (cream fraiche)
  • 1 cup (5 oz/155 g) blanched almonds
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup (2 oz/60 g) butter
  • 1 cup (4 oz/125 g) grated queso Chihuahua (or Monterey Jack or medium-sharp Cheddar cheese)
  • 8 small slices pickled chiles jalepenos (optional)
  • toasted slivered almonds for garnish (optional)


Marinate the fillets in the lime juice, salt, and pepper for 1 hour in the refrigerator.

Meanwhile, in a blender, puree the cream, almonds, and Parmesan cheese. Set aside.

Preheat the oven to 375 degrees F(190 C). Melt the butter in a large skillet, add the fillets and saute lightly on both sides. Transfer to a greased baking dish and cover with the almond sauce. Sprinkle with the queso Chihuahua and bake for about 15 minutes or until the cheese melts.

Garnish with sliced chiles and slivered almonds.

Serves 8.

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Submitted 6/13/05.
Source: Mexico the Beautiful Cookbook
Submitted By: Joy Bowers
Pescado Almendrado