SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
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.
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.
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
COCONUT & LIME FISH
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
- Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.
Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
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
YUCATAN CHICKEN AND LIME BROTH
Steps:
- In large saucepan place chicken breast with stock and bring to a boil. Skim and discard foam. Add 1 1/2 teaspoons salt, cracked peppercorns, oregano and garlic. Reduce to a simmer and cook 30 to 35 minutes, until the meat is tender. Lift out chicken and transfer to a platter. Cover with a damp towel and reserve. Add chicken livers to saucepan and simmer 6 - 8 minutes. Remove with a slotted spoon and transfer to the platter with the chicken. Strain the stock through a very fine strainer, discarding the solids, and skim off any fat from the top. Reserve. When the chicken is cool enough to handle, remove the skin and pull the meat from the bones. Shred chicken into strips, thinly slice the livers and reserve. In large stockpot heat the chicken fat or olive oil over a medium low heat. Add onions and cook with remaining 1 teaspoon salt and ground black pepper, until onions turn translucent, about 10 minutes. Add green peppers and cook for about another 5 minutes. Add tomatoes, chicken and livers, reserved stock, lime juice and grapefruit zest, or bitter lime juice. Bring to a boil then reduce to a simmer and cook until flavors meld, about 10 to 12 minutes. Remove grapefruit zest with a slotted spoon. Serve hot with garnishes scattered over the soup.
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