Mexican cooking is very elaborate, characterized by methods and abilities gained over thousands of years of history. The cuisine in Mexico is mostly produced with ingredients indigenous to Mexico; although, there are some that were delivered through the Spanish conquests, and of course other influences since then.
The major native ingredients are corn and chile peppers, as well as tomatoes, avocados, squashes, vanilla, and cocoa. There are also elements that are not used in other cuisines, such as huauzontle, papaloquelite, edible flowers, or criollo avocados.
When it comes to the variety of fish available in the Mexican region, we can name a few common species, like sailfish, snapper, yellowfin tuna, grouper, or black and largemouth bass. However, there are plenty more species to select from.
You might wonder — what is the connection between chile peppers, avocados, and fish? Well, they make wonderful combinations when cooked. We will present you with some Mexican fish recipes and let you be the judge of that.
Pan-Roasted sea bass with citrus and avocado oil
First, get your bass fishing rod and reel combo, and catch a bass. If you are not that much into fishing, you can buy what you need from your local fishmonger. A grouper can also be used for this recipe.
To start preparations, preheat the oven to 450 degrees. With a small sharp blade, peel the oranges and pink grapefruits, and clean the white pith as well. Cut between the membranes of the fruits, and let the segments fall into a medium-sized bowl. Make sure you squeeze in the juices from the membranes. After draining the fruits, put aside half a cup of the citric liquid and add the rest into the bowl. Use a little salt and pepper.
Next, pat the fish dry with kitchen paper and season with pepper and salt.
Heat a large oven-proof fry pan over high temperature and add some grapeseed oil. Put the fish in and let it cook. Using a spatula, press the fish gently from time to time, to make sure its surface is in contact with the pan. Maintain until the fish turns golden-brown. Then, turn it on the other side, put it in the oven and roast for three to five minutes.
The plating is the last step to finish this delicious dish. Slice fruits and avocado on each plate. Top the mix with fish fillets and pour some citrus juice and avocado oil over them.
Mexican fish soup
Fish can also be used to make tasty soups. In order to prepare this recipe, you need to put potatoes in cold water and bring them to a boil, over high temperature. Maintain the temperature until they are slightly tender, but still firm. Take the potatoes out of the water and allow them to cool.
Next, bring four cups of water with salt to a boil. Add some carrots and let them cook for about five minutes. Take the carrots out and rinse them under cold water, then set them aside to dry. Repeat the same procedure with chayotes, and then with green beans, except that they need to boil for three minutes.
In a large pan, pour some oil and place it over medium to low heat. Add some minced garlic and stir for about three minutes. Next, join in with the jalapenos and onions and cook them until they are slightly softened. When you introduce the tomatoes, increase the temperature to medium and stir, until you get a thick mixture. Sprinkle some salt and pepper, and then remove the pan from the heat and set it aside.
In another pot, pour six cups of water. Add a fishtail and head, bay leaves, cilantro, salt, and pepper and bring everything to a boil over high temperature, then reduce the heat to medium-low. Keep the pot covered for 15 minutes.
Further on, remove the fish parts and the bay leaves. Add the tomato mixture, the vegetables, and the fish in the pot, and maintain over medium heat, until the fish becomes thick. It is recommended to serve this soup with lime halves.
Tuna, which is usually caught using a chunking or a trawling fishing hook, depending on the size, is a fish that can be found worldwide; if not native, you can sure see it in most stores, under various forms.
To prepare this tuna delicacy, you should preheat the oven to 350 degrees. Then, place tomatillos on a foil-lined baking sheet. Broil it, until darkened, turning once, for about 10 to 15 minutes. Using a blender, mix it and save for later.
Next, heat up some oil in a pan at an average temperature, add shallots and stir-fry until softened, for about two-three minutes. Then, come in with salt, pepper, and thyme, and simmer for another minute, until the shallots turns brown. Add wine and simmer until it reduces to almost gone. Pour in some milk, the tomatillo paste, sour cream, potato starch, and green chiles. For about five minutes, boil the composition over medium to high temperature, often stirring. Reduce the heat and cook till the sauce thickens, and then set it aside.
Further on, empty the tuna with all juices into a bowl. Make sure you break any large chunks, using a fork. Add crumbled queso fresco and white beans, and mix with the tuna.
To prepare the enchiladas, heat a large cast iron frying pan over medium-high temperature. Handling one tortilla at a time, cook it in the dry pan, until it softens. Lay the tortilla on your work surface. Pour the tuna composition in the center of the tortilla, and roll the enchilada closed. After you repeat the procedure with all tortillas, they should be placed on a backing plate, with the green chile sauce poured over them.
Put the backing plate in the preheated oven, and let it cook for about 20 minutes. When the sauce is bubbling, you can take the enchiladas out. You can also garnish the dish using more queso fresco, red onion, and cilantro.