Ceviche Baja Pirates Style
- 2 lb of any fish you bring back like Dorado and Sierra Mackerel
- 2 cups of fresh lime juice (bottled is OK but fresh is better)
- 3 cloves of garlic minced
- 2 lb of ripe tomatoes diced
- 1 cup of diced white onions
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of fresh ground black pepper
- 1 or 2 Serrano peppers diced and seeded (1 if you like it medium, two 2 if you like it spicy, or none if you like it mild)
Cut the fish into 1/2 inch cubes. Place the fish in a glass bowl and cover it with the lime juice. It is important to cover the fish completely with the lime juice. Marinate the fish at room temperature for 2-3 hours.
In a separate bowl mix the tomatoes, onions, cilantro, Serrano peppers and minced garlic. Add salt and pepper mix cover and set in the refrigerator.
After the fish is finished rinse in cold water 2- 3 times. Cover the fish with cold water and let stand for 5 minutes. Drain the fish and mix with the tomato mixture. Add more salt and pepper to your taste serve on crackers or tortilla chips and enjoy.
Grilled Dorado with sun dried tomatoes
- 1 1/2 - 2 lbs of Dorado fillets cut into 4 pieces
- 4 tablespoons of jarred sun dried tomatoes with liquid
- 1 teaspoon of minced garlic
- juice of 1/2 lemon
- 2 tablespoons of chopped cilantro
- 2 tablespoons of extra virgin olive oil
- salt and fresh ground black pepper
Heat your grill (gas, charcoal, or electric) to medium high.
In a bowl combine the sun dried tomatoes, garlic, cilantro and lemon juice 1/2 teaspoon at a time until you get the flavor you like. Brush the fish with the olive oil both sides add salt and pepper to taste.
Grill the fish until opaque in the middle about 4 minutes per side (this is for 1 inch fillets if thicker you will need to add time).
Transfer the fish to your serving plate and top with your sun dried tomato mixture and serve immediately.
Mexican Fish Bowl
- 6 (4 ounce) red snapper fillets (or any firm fleshed fish)
- ½ cup flour
- 4 tablespoons butter
- 5 ounces green chile sauce (just buy it canned
- 3 ounces diced green chilies (just buy it canned)
- 1 lb Monterey jack and cheddar cheese blend (grated)
- 3 tablespoons chopped cilantro leaves (garnish)
- Salt (to taste)
- Pepper (to taste)
Preheat over to 350 degrees. Coat fillets with flour seasoned with salt and pepper to taste. Heat butter in skillet and lightly sautee fillets in butter till done and flaky. Transfer fillets into individual casserole dishes or small oven proof bowls. Divide sauce & chilis among them evenly and sprinkle cheese over each. Bake for 15 minutes till cheese is nice and melted. Sprinkle with cilantro leaves and serve.
Fish Chowder (Makes 6 servings)
- 2 lbs of any firm fish (Dorado, Pargo, Trigger fish) cut in 1 inch cubes
- 3 cups of water
- 5 medium potatoes pealed and cut into 1/2 inch cubes
- 1 large onion (white or brown) chopped
- 1 medium poblano pepper or Anaheim chili, seeded and chopped
- (substitute a bell pepper if you don't like the spice)
- 1 cup of heavy cream (use half & half if you want to cut the calories)
- 1-3/4 tsps of salt (I like to use kosher salt)
- 1/4 tsp of freshly ground black pepper
- 1/2 cup of shredded cheddar cheese (I like sharp but use what you like)
Bring the water and salt to a boil add the fish, cover reducing the heat to a simmer and cook about about 8-10 minutes.
Separate the fish and set aside.
Simmer the potatoes, Onions and peppers in 1 cup of the broth until the potatoes are fork tender.
Add the remaining broth, fish, vegetables, cream and pepper. Heat until hot (if you like it thicker mix 1 tablespoon of corn starch to 1/2 cup of warm water and add to the mixture).
Add sprinkled cheese on top and serve.
As a variation you can add canned corn or carrots or both when you add the vegetables.
- 2 cups of cooked Dorado (leftover from other recipes or freshly cooked)
- 1/2 cup mayonnaise
- 1/2 tsp season salt
- 1/4 tsp Granulated garlic
- 1/4 tsp Freshly ground Black pepper
- 2 tbsp of finely chopped red onion
- 1/2 tsp Worcestershire sauce
Mix the ingredients together form patties and grill or fry (when grilling I like to use no-stick foil on the grill). Add cheese and serve on toasted buns with your favorite burger toppings.
English style fish and chips
- 2- 2 1/2 lbs of firm fish (Dorado, Pargo, Snapper or Grouper) Cut into 3x5 inch pieces approximately 1/2 inch to 3/4 inch thick
- 1 cup of all purpose flour
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 12 oz bottle or can of your favorite beer
Mix the dry ingredients together slowly stir in the beer beat until smooth.
Dry the fish and dip the fish into the batter. Place the fish a few pieces at a time into the hot oil. Use vegetable or Canola oil for frying (if you are pan frying use a heavy pot and put enough oil in the pot to cover the fish. Cast iron pots work well. If using a deep fryer bring the oil up to 375 degrees. It is very important to have the oil hot before adding the fish. Add only 2-3 pieces of fish at a time. The fish will turn a golden brown and begin to float. Remove the fish and drain excess oil onto a paper towel.
English style chips
Place 3 medium potatoes peeled and sliced length wise 1/4 inch thick on a microwave safe dish and microwave on high for 2 minutes, you can do them in batches.
Drop the potatoes into the hot oil and fry approximately 3-4 minutes then remove and drain on a paper towels. It is important to add salt to taste at this time.
Serve the fish and chips with any condiment you like. Some people like malt vinegar for a traditional English taste.
Broiled Dorado with mushrooms and sour cream
- 2lbs of Dorado fillets
- Juice of 2 limes
- 3 tbsp of butter
- 1 cup of slice mushrooms
- 2 green onions sliced
- 1 cup of sour cream
- Salt and pepper to taste
Put the Dorado in a shallow glass dish and squeeze both limes over the fish. Season with salt and pepper. Let the fish marinate for 1 hour turning occasionally.
Remove from the marinate and dot the Dorado with 1 tbsp of butter.
Place the fish under the broiler and cook 10 minutes. Do not turn but baste the fish 1/2 way through. Remove the fish and plate for serving.
In a sauté pan add the mushrooms and onions with the remaining 2 tbsp of butter, sauté until mushrooms are tender.
Add the sour cream to the mushrooms and onions and heat until the sauce is creamy. Pour over the Dorado and serve.