Yucatan Fish With Crisp Garlic Recipes

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YUCATAN FISH WITH CRISP GARLIC



Yucatan Fish With Crisp Garlic image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons neutral oil, like corn or canola
5 cloves garlic, peeled and thinly sliced
Salt and pepper to taste
4 large or 8 small fillets of flounder or other flatfish, 1 1/2 pounds or more
3 small hot dried red chilies, or to taste
1/2 cup fresh squeezed lime juice
1 cup cherry or grape tomatoes, optional
1/2 cup chopped fresh cilantro leaves

Steps:

  • Combine 2 tablespoons oil with garlic in a small, heavy saucepan over medium-low heat. Cook, shaking pan occasionally, until garlic browns, 5 to 10 minutes; season with a little salt and pepper, and turn off heat.
  • Meanwhile, put remaining oil in a large nonstick skillet over medium-high heat. A minute later, add fish and chilies and cook, undisturbed, for about 2 minutes. Reduce heat to medium and add all but a tablespoon or 2 of lime juice, along with tomatoes if desired. Cook another 2 minutes or so, until fish is cooked through. Do not turn fish.
  • Carefully remove fish to a platter. Stir cilantro into pan juices and pour, with tomatoes, over fish, along with garlic, its oil and remaining lime juice. Serve immediately.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 391 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY WHOLE GULF FISH



Crispy Whole Gulf Fish image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

3 roasted red peppers, peeled and seeded
2 pounds roasted Roma tomatoes, skinned and seeded
1 bulb garlic, roasted
1 jar guava paste
1/2 white onion, chopped
2 cups sugar
2 cups white vinegar
1/2 tablespoon crushed red pepper
1/2 teaspoon kosher salt
1 cup thinly sliced sweet red or Vidalia onions
2 tablespoons olive oil
2 tablespoons brown sugar, light or dark
2 teaspoons cane vinegar
Salt and pepper
1 1/2 pounds baby red potatoes
1/2 cup seafood boil seasoning
1 tablespoon unsalted butter or olive oil
2 teaspoons minced garlic
8 ounces mild baby braising greens or leaf spinach
1 teaspoon cane vinegar
Four 1 1/4- to 1 1/2-pound whole snapper
8 cups canola or fryer oil
Creole seasoning
Salt and pepper
8 cups seasoned seafood breading
Fresh chopped herbs, for garnish

Steps:

  • For the ketchup: To a small saucepot add the peppers, tomatoes, garlic, guava paste, onions, sugar, vinegar, crushed red pepper and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a counter-top blender or use an immersion blender and puree.
  • For the onions: You can make these on a grill over open flame with a perforated pan. You can also make them in a saute pan. To make over a grill, toss the sliced onions in a bowl with oil, sugar, vinegar and some salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a saute pan, add the oil to a hot pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with the cane vinegar. Remove from the heat and finish with the brown sugar and some salt and pepper. Let cool.
  • For the potatoes: Rinse and quarter the red potatoes. Season 8 cups water with the seafood boil spice and bring to a rapid boil. Add the potatoes and simmer for about 10 minutes. Remove from the water and let cool.
  • For the greens: In another shallow saute pan, add the butter and place over medium-high heat. When the butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown, and then add the greens. Stir to coat the greens with the garlic. Add the cane vinegar. Season with salt and black pepper. Toss just to wilt the greens and remove from the heat.
  • For the fish: To clean the snapper, the first thing you want to do is scale and gut the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. Cut an "X" on both sides of the snapper.
  • Place the vegetable oil in a shallow frying pan and place on medium heat. The oil should reach about 350 degrees F.
  • While the oil is heating, sprinkle both sides of the fish with the Creole seasoning and some salt and pepper. Then dredge in the seafood breading. Be careful not to bread too heavily. Bend the fish so it will look like it is swimming when it comes out the fryer. Cook the crab boiled potatoes in the oil with the fish until crisp and golden brown.
  • To serve, quickly heat the barbequed onions in the pan. Toss with the garlic wilted greens and crab boiled potatoes. Place the onions, greens and potatoes on the bottom of the plate and fish in the center of the plate and drizzle with the guava ketchup. Garnish with fresh herbs and serve hot.

CRISPY FISH FILLETS



Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

YUCATáN FISH



Yucatán Fish image

Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.

Provided by David Tanis

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1 medium red onion, thinly sliced
Salt and pepper
1 serrano pepper, sliced or chopped
1/2 cup orange juice
1/4 cup lime juice, more as needed
2 teaspoons achiote (annatto) powder, available in Latino and Indian markets
Pinch of cinnamon
1/2 teaspoon dried Mexican oregano
1/4 teaspoon chipotle chile
1/2 teaspoon cumin seed
1/2 teaspoon cloves
6 allspice berries
4 garlic cloves, smashed to a paste
1 3/4 pound grouper or sea bass fillet, skin on
2 ripe tomatoes, sliced thick
Banana leaves, available in Latino and Asian markets, or use parchment or foil

Steps:

  • Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
  • Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
  • Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
  • Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.

YUCATECAN -STYLE GRILLED MAHI-MAHI



Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories     Citrus     Fish     Herb     Low Fat     Low Cal     High Fiber     Backyard BBQ     Dinner     Lime     Orange     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

  • Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
  • Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
  • Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

YUCATAN LIME FISH



Yucatan Lime Fish image

Saw this dish in a Newspaper Article about travelling in Mexico, It reminded me of a dish I had in Cozumel. It's a simple but different way to cook flounder and similar fish. Easy to make too.

Provided by Will Price

Categories     Tropical Fruits

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 cloves garlic
4 limes
vegetable oil
1/2 lb flounder or 1/2 lb any thin white fleshed fish filets
salt and pepper
cilantro, chopped to taste (optional)
jalapeno, diced to taste (optional)

Steps:

  • Thinly Slice garlic and saute in oil until crisp and brown.
  • Set aside.
  • Heat a large heavy pan on high heat and add oil until hot.
  • Add fish and Jalepeno.
  • Saute fish until crispy on one side.
  • Do not disturb fish while cooking.
  • Fish need not be done at this point.
  • Lower heat to medium/low.
  • Squeeze juice from limes (about 3/8 cup) and add to pan.
  • Fish will now 'poach' in lime juice.
  • Remove fish when done and rest on a plate.
  • Add chopped cilantro, if using Allow lime juice to thicken slightly and mingle with oil and fish juices.
  • Pour on top of fish and top with toasted garlic.

Nutrition Facts : Calories 152.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 54.4, Sodium 95.5, Carbohydrate 16.1, Fiber 3.9, Sugar 2.3, Protein 22.7

CRISPY FISH



Crispy Fish image

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Provided by Kristi

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Steps:

  • In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
  • Soak fish filets in bowl of cold water.
  • In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
  • Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g

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