Recipes

Fish Fillets Baked Fisherman Style

Fish Fillets Baked Fisherman Style

Tikinxic
Red snapper, grouper, or mahimahi are good choices for this typical Yucatán dish. Each serving is wrapped in banana leaves and foil. The sealed packages containing the fish and other ingredients are often cooked over coals on the beach in Yucatán in the traditional style of the local fishermen. In this recipe the fish is baked in a conventional oven with very good results. Making your own Yucatán Red Seasoning Paste (recado rojo) gives the fish the most authentic flavor, but purchased achiote paste, available in Mexican markets, can be substituted in a pinch.
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Ingredients

Makes 4 servings

  • 2 tablespoons Yucatán Red Seasoning Paste or purchased achiote paste
  • 4 6- to 7-ounce firm fish fillets, each about 3⁄4-inch thick
  • ½ teaspoon salt
  • 2 large garlic cloves thinly sliced
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • 4 12-inch banana leaf squares
  • 2 medium tomatoes sliced
  • 1 medium red or white onion thinly sliced
  • 4 guëro yellow chiles, seeded and thinly sliced
  • 12 pitted green olives sliced
  • 2 tablespoons unsalted butter

Instructions

  • Prepare the seasoning paste, if using homemade.
  • Then, sprinkle the fish lightly with salt.
  • Set aside on a plate.
  • In a blender, purée the garlic, seasoning paste, orange and lime juices, oregano, and cumin.
  • Rub the marinade all over the fish.
  • Cover and refrigerate for about 1 hour.
  • Preheat the oven to 350°.
  • To assemble the fish packages, lay four 12-inch-long pieces of foil on a flat surface.
  • Lay a banana leaf on top of each piece of foil.
  • Put 1 fish fillet in the center of each banana leaf.
  • Layer the tomato, onion, chile, olives, and butter equally on top of each fillet.
  • Fold the banana leaf, overlapping, to completely enfold the fish.
  • Then fold the foil completely around the banana package.
  • Seal tightly so no steam escapes.
  • Lay the packages on a baking sheet.
  • Bake 25 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.
  • (Test one for doneness.
  • Reclose to serve.
  • ) Serve the fish in the packages, to be opened at the table.
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Course; Fish
Cuisine; Mexican

Fish Fillets Baked in Banana Leaves

Fish Fillets Baked in Banana Leaves

Pescado al Horno Empapelado
The flavors and traditions of Yucatán are the inspiration behind this dish. Firm white fish fillets lightly seasoned with garlic, lime, and allspice, are wrapped in banana leaves and baked to succulence with a wonderful subtle flavor. Rock cod, snapper, or mahimahi are good fillet choices. Roasted Potatoes and Onions, Yucatán Style and Banana Salsa go well with the fish. Banana leaves can be found in Latin-American and Asian grocery stores, or use two layers of foil instead of one as the wrapper.
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Ingredients

Makes 4 servings

Instructions

  • Preheat oven to 375°.
  • Put the fish fillets on a plate.
  • In a small bowl, make a paste of the garlic, lime juice, allspice, salt, pepper, and oil.
  • Rub the mixture all over the fish.
  • Lay 1 12-inch-long piece of foil on a flat surface and lay 1 banana leaf on top of the foil.
  • Put 2 fish fillets in the center of the banana leaf.
  • Put half of the cilantro on the fish.
  • Fold the banana leaf to enclose the fish in a package.
  • Then fold the foil around both sides of the banana package to seal tightly so no steam escapes.
  • Place folded side up on a baking sheet.
  • Repeat with a second 12-inch square of foil, and the remaining banana leaf and fish.
  • Bake 15 to 20 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.
  • (Test one package for doneness.
  • ) To serve, open the packages and transfer 1 fish fillet to each of 4 serving plates.
  • Spoon the juices over the fish.

Notes & Wine Advice

Serve hot.
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Course; Fish
Cuisine; Mexican

Baked Fish Fillets with Green Chiles

Baked Fish Fillets with Green Chiles

Pescado al Horno con Chiles Verdes
Here is a showy dish with great flavor that has a topping of green chiles, sunflower seeds, and capers. The inspiration came from El Sacramonte restaurant in Guadalajara. Serve with Fresh Corn Salsa or Tomato and Corn Salsa.
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Ingredients

Makes 4 servings

  • 4 fresh Anaheim or California chiles
  • 2 tablespoons dry-roasted and salted sunflower seeds
  • 1 medium garlic clove pressed
  • ¼ teaspoon freshly ground pepper or to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons capers drained and chopped
  • 4 6- to 7-ounce rock cod or halibut fillets, each about 3⁄4-inch thick
  • ½ teaspoon salt or to taste
  • Cherry or grape tomatoes
  • Lime wedges

Instructions

  • Preheat the oven broiler.
  • Roast the chiles on the top oven shelf until charred and blistered all over, about 5 minutes.
  • Transfer to a plastic bag and let steam 6 to 8 minutes.
  • Lower the oven temperature to 400°.
  • Peel the chiles and remove the stems.
  • Discard the seeds.
  • Rinse the chiles and cut into 1⁄2-inch pieces.
  • Put in a bowl.
  • With a mortar and pestle, in a small bowl with a heavy wooden spoon or (briefly) in a food processor, crush the sunflower seeds, garlic, and pepper together.
  • Put in the bowl with the chiles.
  • Add the olive oil and capers.
  • Put the fish on a foil-lined baking sheet.
  • Season lightly with salt.
  • Spread the chile mixture evenly on top of each fillet.
  • Bake the fish without turning, 10 to 12 minutes, or until the flesh is opaque but still moist inside and just barely flakes when tested with a fork.
  • Garnish with cherry tomatoes and lime wedges.
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Course; Fish
Cuisine; Mexican

Baked Fish Fillets with Citrus-Tequila Sauce

Baked Fish Fillets with Citrus-Tequila Sauce

Pescado al Horno con Salsa Limón y Tequila
On a steamy evening in Puerto Angel on the Pacific coast, my friends and I gathered to eat in a simple thatched-roof restaurant just steps from the beach. I ordered an ice cold cerveza (beer) and the "catch of the day"—in this case, baked fillets of red snapper. A simple sauce of citrus and tequila was spooned over the fish. Tequila adds a sweet and subtle fruitiness of the agave—from which it's made and mellows the tartness of the lime juice. The fish was served with a huge pile of French fries. This recipe was inspired by that meal; make it with your favorite "catch of the day."
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 400°.
  • Mix half of the garlic with 1 tablespoon of the olive oil and the salt.
  • Rub all over the fish, and place in a single layer on a baking dish and let the fish stand at room temperature about 20 minutes.
  • Bake the fish, uncovered, 12 to 15 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.
  • While the fish bakes, heat the remaining tablespoon of oil in a medium skillet, and cook the remaining garlic until it starts to brown, 45 seconds.
  • Add the orange juice, lime juice, and tequila.
  • Bring to a boil, and immediately stir in the parsley.
  • Remove the pan from the heat.
  • Place the cooked fish on individual serving plates.
  • Stir the fish juices from the baking pan into the sauce.
  • Spoon the sauce over the fish.

Notes & Wine Advice

Serve at once.
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Course; Fish
Cuisine; Mexican

Baked Fish Fillets with Almonds

Baked Fish Fillets with Almonds

Pescado con Almendras al Horno
A long time ago, in Puerto Vallarta, I ate small whole pink snapper prepared this way and was hooked, but since I'm seldom able to buy beautiful whole fish like those in the United States, I prepare the dish with fillets of Pacific snapper or rock cod. Accompany the fish with Fresh Corn Salsa.
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Ingredients

  • ¾ cup whole almonds with skins
  • 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper or to taste
  • 6 scallions including about 3 inches of the green, thinly sliced into rounds
  • ¾ cup loosely packed coarsely chopped fresh cilantro
  • 4 tablespoons unsalted butter
  • 2 medium garlic cloves finely chopped
  • 1 to 2 serrano chiles finely chopped with seeds
  • ¼ cup fresh lime juice

Instructions

  • In a small dry skillet, toast the almonds over medium heat, stirring frequently, until aromatic, about 5 minutes.
  • (Take care not to let them burn.
  • ) Transfer to a plate.
  • When the nuts are cool, finely chop them.
  • Reserve.
  • Place the fish fillets in a greased baking dish just large enough to accommodate them in a single layer.
  • Season with salt and pepper.
  • Scatter the onions, cilantro, and reserved toasted almonds on top.
  • Preheat oven to 350°.
  • In a small skillet, melt the butter.
  • Add the garlic and chiles.
  • Cook, stirring, about 20 seconds.
  • Add the lime juice.
  • Stir and immediately pour the mixture over the fish.
  • Cover with foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 20 minutes.
  • Serve the fish hot with the sauce spooned over the top.
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Course; Fish
Cuisine; Mexican

Roasted Sea Bass Smothered in Onions and Tomatoes

Roasted Sea Bass Smothered in Onions and Tomatoes

Robalo al Horno de Cebollas y Jitomates
Sea bass fillets baked under a flavorful cloak of sautéed onions and vine-ripened tomatoes is delicious fish, Veracruz-style.
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Ingredients

Makes 4 servings

  • 3 tablespoons olive oil
  • 2 medium white onions thinly sliced
  • ½ cup finely chopped flat-leaf parsley
  • 3 tablespoons capers drained but not rinsed
  • 3 large garlic cloves minced
  • 1 canned chipotle chile en adobo seeded and mashed
  • 6 medium plum tomatoes cored, seeded, and finely chopped
  • ½ cup dry white wine
  • 4 6- to 7-ounce sea bass fillets, each about 1-inch thick
  • ½ teaspoon salt or to taste

Instructions

  • Preheat the oven to 500°.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions and cook, stirring, until the onions soften, about 5 minutes.
  • Then stir in half the parsley, and the capers, garlic, and chipotle, and cook 1 minute.
  • Stir in the tomatoes and wine.
  • Reduce heat to low and simmer 5 minutes.
  • Sprinkle the fish fillets with salt and arrange in an ovenproof baking dish just large enough to accommodate them in a single layer.
  • Spoon the tomato mixture over the fish.
  • (Reserve the skillet to reduce the sauce.
  • ) Cover the dish with aluminum foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 12 minutes.
  • Transfer the fish to 4 dinner plates.
  • Return the sauce to the reserved skillet and bring to a boil over high heat and cook until reduced slightly, about 3 minutes.
  • Stir in the remaining parsley.
  • Season with salt.
  • Spoon the sauce equally over the fish on each plate.

Notes & Wine Advice

Serve at once.
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Course; Fish
Cuisine; Mexican

Beef or Veal Tongue with Almond Sauce

Beef or Veal Tongue with Almond Sauce

Lengua Almendrada
Nowadays, tongue has become more acceptable in the United States than in the recent past. This is a classic Mexican way to serve tongue as an entrée.
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Ingredients

Makes 4 to 6 servings

Instructions

  • In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt.
  • Add water to cover by about 1 inch.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef.
  • Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes.
  • Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes.
  • Take care not to burn.
  • Transfer the nuts to a blender.
  • In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes.
  • Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining ½ teaspoon of salt.
  • Bring to a boil and cook, stirring, 1 minute.
  • Transfer to the blender.
  • Add the broth, bread crumbs, and vinegar.
  • Blend until smooth.
  • (There should still be a little texture.
  • ) Transfer the sauce to a pan and bring to a boil.
  • Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors.
  • Reserve in the pan off heat.
  • Preheat oven to 250°.
  • Remove the tongue from the cooking liquid.
  • Trim off all fat and gristle.
  • Peel off the tough outer skin.
  • Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm.
  • Reheat the sauce and spoon the sauce over the meat.
  • Garnish with parsley and serve.
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Course; Beef / Veal
Cuisine; Mexican

Liver with Onions, Raisins, and Jalapeños

Liver with Onions, Raisins, and Jalapeños

Beef or Veal Tongue in Vinaigrette
Lengua en FiambreA classic way beef or veal tongue is prepared throughout Mexico is cooked, cooled, then eaten in a sandwich or served on a cold meat plate called fiambre. Usually tongue is served with marinated cooked vegetables. Other cold meats, such as sliced roast beef, are often added. I also like mustard and mayonnaise with tongue. Add whatever condiments you like.
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Equipment

  • Small bowl

Ingredients

  • Makes 3 to 4 servings
  • 1 small garlic clove mashed
  • 1 teaspoon salt or to taste
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 beef or veal tongue about 1½ to 2 pounds
  • ½ small onion cut in chunks
  • 2 bay leaves
  • 1 celery rib sliced crosswise
  • 1 teaspoon black peppercorns
  • Cold Vegetables in Vinaigrette optional
  • Oval Mexican sandwich rolls bolillos, or other sandwich rolls

Instructions

  • In a small bowl, whisk together the garlic, ½ teaspoon of the salt, vinegar, and oil.
  • Set aside.
  • Put the tongue, onion, bay leaf, celery, peppercorns, and remaining ½ teaspoon of salt in a large saucepan.
  • Cover with water and bring to a boil.
  • Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef.
  • Drain and let cool.
  • When the tongue is completely cool, cut off all fat and gristle.
  • Peel off the tough outer skin.
  • Cut into thin slices and put in a shallow bowl.
  • Add the vinaigrette and toss to coat.
  • Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired.
  • Serve with rolls.
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Course; Beef
Cuisine; Mexican

Veal Stew in Red Pumpkin Seed Sauce

Veal Stew in Red Pumpkin Seed Sauce

Ternera en Pipian Rojo de Pepitas
Mexican veal, or baby beef, makes tasty home-style stews for special meals, since baby beef is less available and more expensive than mature beef. This is an excellent dish when entertaining guests. It can be made ahead and reheated, which makes it even better. Serve with one of the cabbage salads in the salad chapter. Pineapple Salsa goes very well, too.
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Ingredients

Makes 6 servings

  • Red Pumpkin Seed Sauce
  • 2 pounds boneless veal stew cut into 1-inch pieces
  • ½ teaspoon salt or to taste
  • 2 bay leaves
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 tablespoon olive oil
  • 2 medium white onions thinly sliced
  • 12 baby red potatoes scrubbed
  • 3 medium carrots peeled and sliced
  • 1 cup peas fresh or thawed if frozen
  • ¼ cup loosely packed chopped fresh cilantro

Instructions

  • Prepare the pumpkin seed sauce.
  • Cover and reserve.
  • Put the veal into a large saucepan and barely cover with water.
  • Add the salt, bay, and oregano.
  • Bring to a boil, skimming as needed.
  • Reduce the heat to low, cover and simmer until the meat is tender, about 1 hour.
  • Remove the bay leaves and reserve meat in the pan off heat.
  • Heat the oil in a skillet over medium heat, and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
  • Add to the veal along with the potatoes and carrots.
  • Bring the meat and vegetables to a boil; then reduce heat to low, cover and simmer until the vegetables are tender, about 30 minutes.
  • With a ladle, remove all but about ½ cup of the liquid from the pan.
  • Reserve for later use, if needed.
  • Add the reserved pumpkin seed sauce to the stew.
  • Bring to a boil; then reduce heat to low and simmer, uncovered, 5 minutes.
  • Thin the sauce with reserved broth, if needed.
  • Add the peas and cilantro.
  • Cook 10 more minutes, stirring frequently.
  • Adjust salt.

Notes & Wine Advice

Serve in shallow bowls.
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Course; Veal
Cuisine; Mexican

Veal in Sweet Red Pepper Sauce

Veal in Sweet Red Pepper Sauce

Ternera en Salsa de Pimienta Dulce
Roasted, peeled, and puréed red bell peppers (pimientas dulce) make a rich smooth sauce that blankets thin strips of sautéed veal. This is a rather sophisticated dish since veal is expensive. Rice with Corn is a good accompaniment to go with the saucy meat.
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Ingredients

Makes 4 servings

Instructions

  • Roast, seed, and peel the red peppers.
  • Coarsely chop and put in a blender.
  • Add the cumin, chicken broth, cream, crushed pepper, and ¼ teaspoon of the salt.
  • Blend until smooth.
  • Pour the sauce into a bowl and reserve.
  • Cut the veal into short thin strips, about ½ inch × 2 inches.
  • In a large nonstick skillet, heat the oil over medium heat.
  • Cook the veal strips, stirring, until lightly browned, 3 to 4 minutes.
  • Season with the remaining salt.
  • Transfer to a plate.
  • Add the onion to the skillet and cook, stirring, until softened and limp, about 4 minutes.
  • Return the meat to the pan.
  • Add the reserved red pepper sauce and cook, stirring, until the sauce reduces and thickens to the consistency of heavy cream, 3 to 4 minutes.
  • Stir in the cilantro.
  • Adjust salt.
  • Serve.
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Course; Veal
Cuisine; Mexican