YUCATAN FISH WITH CRISP GARLIC
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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
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
Time 30m
Yield 4
Number Of Ingredients 8
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
More about "yucatan fish with crisp garlic recipes"
RECIPE OF THE DAY: YUCATáN FISH WITH CRISP GARLIC
From dinersjournal.blogs.nytimes.com
Estimated Reading Time 3 mins
YUCATAN STYLE FISH TACOS - LUANNE MCCLINTOCK
From luannemcclintock.com
ANG SARAP (A TAGALOG WORD FOR "IT'S DELICIOUS") - A FOODIES RECIPE …
From angsarap.net
YUCATAN SHRIMP TACO RECIPE - THERESCIPES.INFO
From therecipes.info
GOLDEN TURMERIC FISH (INDONESIAN) - RECIPETIN EATS
From recipetineats.com
CRISPY YUCATAN CARNITAS - FOOD GYPSY | EASY, DELICIOUS RECIPES FOR …
From foodgypsy.ca
YUCATAN FISH WITH CRISP GARLIC - DINING AND COOKING
From diningandcooking.com
YUCATAN FISH WITH CRISP GARLIC- WIKIFOODHUB
From wikifoodhub.com
CRISP-SKINNED FISH WITH ROAST GARLIC SKORDALIA | FOOD TO LOVE
From foodtolove.co.nz
SIMPLE SAUTEED FISH WITH GARLIC | DELICIOUS EASY RECIPE
From eatwellenjoylife.com
CRISPY GARLIC FISH IS SO EASY TO PREP AND SO GOOD
From betweencarpools.com
PAUL'S DINNER: YUCATáN FISH WITH CRISP GARLIC
From paulsdinner.blogspot.com
CHILI-SEARED FISH WITH YUCATAN VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
GARLIC PARMESAN CRUMBED FISH - CAFE DELITES
From cafedelites.com
YUCATAN-STYLE FISH TACOS AND GARNISHES - FORNO BRAVO. AUTHENTIC …
From fornobravo.com
FISH RECIPES - GARLIC BUTTER FISH - RASA MALAYSIA
From rasamalaysia.com
THE MINIMALIST; LOTS OF LIME, CHILIES, TOO - THE NEW YORK TIMES
From nytimes.com
WHOLE CRISP FISH WITH SICHUAN SAUCE - JAMIE GELLER
From jamiegeller.com
WHITE FISH IN GARLIC SAUCE RECIPE - TABLESPOON.COM
From tablespoon.com
WHOLE GRILLED FISH WITH CRISPY GARLIC AND RED CHILES RECIPE
From foodandwine.com
COOKING FISH CRISPY WITH GARLIC RECIPE - AMAZING COOKING - YOUTUBE
From youtube.com
GRILLED COD FISH IN GARLIC CRISPS & OYSTER SAUCE ... - EAT WHAT TONIGHT
From eatwhattonight.com
CHILLI GARLIC FISH RECIPE| CRISPY GARLIC FRIED FISH - YOUTUBE
From youtube.com
EMERGENCY EASY FISH RECIPE - PARMESAN CRUMBED FISH
From recipetineats.com
SWORDFISH STEAKS WITH YUCATECAN GARLIC-SPICE MARINADE RECIPE
From spryliving.com
10-MINUTE SHEET PAN FISH WITH CRISPY KALE - AMERICAN HOME COOK
From americanhomecook.com
KETO GARLIC PARMESAN FISH WITH SMOKY SPICES - BEST RECIPE BOX
From bestrecipebox.com
RECIPES FOR YUCATAN FISH WITH GROCERY LISTS AND NUTRITIONAL …
From saymmm.com
RECIPES FOR YUCATAN FISH WITH GROCERY LISTS AND NUTRITIONAL …
From saymmm.com
YUCATECAN GRILLED FISH TACOS - RECIPE - FINECOOKING
From finecooking.com
YUCATáN FISH WITH CRISP GARLIC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
YUCATáN FISH (TIKIN XIC) - DINING AND COOKING
From diningandcooking.com
FISH WITH LIME AND CRISPY GARLIC RECIPE BY NANCY - COOKEATSHARE
From cookeatshare.com
CRISPY BAKED FISH STICKS WITH GREEK YOGURT TARTAR SAUCE
From portandfin.com
10 BEST CRISPY FISH FILLET RECIPES | YUMMLY
From yummly.com
CRISPY FISH WITH SWEET CHILLI - MARION'S KITCHEN
From marionskitchen.com
YUCATAN ROJO FISH TACOS - A COLLECTION OF SPICE-CENTRIC RECIPES FROM
From silkroaddiary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love