Mexican cuisine is extremely elaborate, and it is distinguished by methods and abilities that have been developed over thousands of years of history. The cuisine of Mexico is primarily composed of ingredients that are indigenous to the country; however, there are some that were introduced through the Spanish conquests, as well as other influences that have occurred since then.
Corn and chile peppers are the most important indigenous ingredients, but there are also tomatoes, avocados, squashes, vanilla, and cocoa. There are also ingredients that are not commonly found in other cuisines, such as huauzontle, papaloquelite, edible flowers, and criollo avocados, which are unique to Mexican cuisine.
Sailing fish, snapper, yellowfin tuna, grouper, and black and largemouth bass are just a few of the common species found in the Mexican region. The good news is that there are numerous other species to choose from.
You might be wondering what the connection is between chile peppers, avocados, and fish. Let me explain. When they’re combined in a dish, they’re absolutely delicious. We will present you with some Mexican fish recipes and leave it up to you to decide which ones you like best.
Pan-Roasted sea bass with citrus and avocado oil
First and foremost, get your bass fishing rod and reel combo and go out and catch some bass. In the event that you are not a big fan of fishing, you can purchase everything you need from your local fishmonger. This recipe can also be made with the help of a grouper.
Preheat the oven to 450 degrees Fahrenheit to begin the preparations. Peel the oranges and pink grapefruits with a small, sharp knife, making sure to remove all of the white pith as well. Cut between the membranes of the fruits and allow the segments to fall into a medium-sized mixing bowl to collect juice. Make sure to squeeze the juices from the membranes into the juicer. After draining the fruits, set aside half a cup of the citric liquid and pour the remaining liquid into the mixing bowl with the fruits. Season with a pinch of salt and pepper.
After that, pat the fish dry with kitchen paper and season it with pepper and salt to your liking.
Using a large oven-proof fry pan, heat some grapeseed oil over a high heat until shimmering and hot. Place the fish in the pot and set it aside to cook. By pressing the fish gently and repeatedly with a spatula, you can ensure that its surface is in contact with the pan throughout cooking. Continue to cook until the fish is golden-brown in color. After that, flip it over and roast it for three to five minutes on the other side of the oven.
The plating process is the final step in completing this delectable dish. On each plate, arrange slices of fruit and avocado. Fish fillets are placed on top of the salad, and citrus juice and avocado oil are drizzled over them.
Mexican fish soup
Fish can also be used to make delicious soups, such as miso soup. The potatoes must be placed in cold water and brought to a boil over a high heat in order to be prepared for this recipe. The temperature should be maintained until they are slightly tender but still firm. Remove the potatoes from the boiling water and set them aside to cool.
After that, bring four cups of water and salt to a rolling boil. Cook the carrots for approximately five minutes after they have been added. Remove the carrots from the water and rinse them thoroughly under cold water before setting them aside to dry. Repeat the process with the chayotes and then the green beans, with the exception that the green beans must be boiled for three minutes.
Pour some oil into a large pan and heat it over medium to low heat until it is hot. Stir in some minced garlic for about three minutes, until the garlic is fragrant. After that, add in the jalapenos and onions and cook them until they are slightly softened, about 5 minutes. Immediately after adding the tomatoes, turn the heat up to medium and continue to stir until you have a thick mixture. After seasoning with salt and pepper, remove the pan from the heat and set it aside to cool.
Six cups of water should be added to another pot. Remove from heat and stir in the fishtail and head as well as the bay leaves and cilantro. Bring everything to a boil over high heat, then reduce the temperature to medium-low. Cover the pot and let it sit for 15 minutes.
Remove the fish parts as well as the bay leaves at this point. Place the tomato mixture, the vegetables, and the fish in a large pot and cook over medium heat until the fish is thick and the vegetables are tender. It is highly recommended that you serve this soup with lime wedges on the side.
Tuna, which is typically caught using a chunking or a trawling fishing hook, depending on the size of the fish, is a fish that can be found all over the world; if it is not native to a particular region, it can be found in most grocery stores in various forms.
Preheat the oven to 350 degrees Fahrenheit before beginning to prepare this tuna delicacy. Then, arrange the tomatillos on a baking sheet lined with aluminum foil. Broil it for 10 to 15 minutes, turning it once, until it is a deep brown color. Blend everything together in a blender and set it aside for later.
After that, heat some oil in a pan over a medium heat until it shimmers, then add the shallots and stir-fry for about two to three minutes, or until they are softened. Simmer for another minute or two after that, until the shallots are browned. Season with salt, pepper, and thyme as needed. Cook until the wine has almost completely evaporated, adding more if necessary. Pour in some milk, the tomatillo paste, the sour cream, the potato starch, and the green chiles, and stir well to combine. Stirring frequently, bring the composition to a boil over a medium-high heat for approximately five minutes. Reduce the heat to low and continue to cook until the sauce thickens, then remove it from the heat.
After that, place the tuna in a large mixing bowl with all of the juices. Make certain that any large chunks are broken up with a fork. Combine the tuna, crumbled queso fresco, and white beans in a large mixing bowl.
A large cast iron frying pan with a medium-high heat setting is needed to prepare the enchilada filling. Handling each tortilla individually, cook it in the dry pan until it begins to soften. Place the tortilla on a flat surface on your work surface. Fill the center of the tortilla with the tuna mixture, and then roll the enchilada up to seal it shut. The tortillas should be arranged on a backing plate with the green chile sauce poured over them after you have completed the procedure with all of the tortillas.
Place the backing plate in the preheated oven and bake for about 20 minutes, or until it is golden brown. When the sauce begins to bubble, it is time to remove the enchiladas from the pan. In addition, you can garnish the dish with additional queso fresco, red onion, and cilantro.