Spicy Mexican Fish Recipes

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
• Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

SPICY MEXICAN FISH

Steps:

• In a dish, arrange fish in a single layer.
• Pour lime juice over fish.
• Let stand for 15 minutes.
• Combine the flour, taco seasoning, cumin and cayenne.
• Remove fillets from juice and pat dry with paper towels and discard lime juice.
• Coat fillets with flour mixture.
• In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.

MEXICAN-STYLE FISH CAKES

Steps:

• Preheat the oven to 180ºC/gas 4. Prick the sweet potatoes with a knife and place directly onto the oven shelf. Cook for 1 hour, turning halfway through. Turn off the oven but leave the potatoes in there for 30 minutes. Remove, set aside to cool, then peel off the skin and mash the flesh.
• Pick and finely chop the coriander leaves, trim and finely chop the spring onions.
• Heat the oven again to 180ºC/gas 4. Run a sharp knife down the sides of the corn cob to remove the kernels, then break them up. Drain the sardines and place in a large bowl with the sweet potato mash, corn kernels, coriander and spring onions. Season well, add the juice and zest of 1 lime, then mix well to combine.
• Divide the mixture into eight and shape into rounds, flattening each one into a fish cake. Roll them in the polenta, place on a lined tray and pop in the fridge for at least 30 minutes.
• Place a large, ovenproof frying pan over a medium heat, add a little oil and fry the fish cakes until golden, about 2 to 3 minutes each side (you might need to do this in batches). Return to the oven for 10 minutes.
• In a bowl, mix the zest and juice of ½ a lime with the chilli sauce and yoghurt. Season and scatter over some coriander. Serve with the fish cakes, a crisp salad and the remaining lime cut into wedges.

SPICY MEXICAN STREET SHRIMP

Steps:

• In a bowl, add your shrimp, chipotle puree, garlic, salt, pepper, lime juice and oil. Mix thoroughly, then place in the fridge for 15 minutes to quickly marinate.
• As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil.
• Pull the shrimp out of the fridge and let them come to room temp (about 5 minutes). Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white. When the shrimp are done, pull them off and place them directly onto the serving place for garnishing.
• Drizzle some Mexican Crema over top of the shrimp and garnish with cotija, cilantro, lime wedges and a dusting of Smoked Chipotle Mezcal or Chile con Limon. Serve and enjoy!

SPICY NEW MEXICO FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomatoes, green chiles, sugar, garlic, jalapeno, salt, and black pepper in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low; add zucchini. Simmer until sauce is combined, 5 to 10 minutes.
• Place halibut steaks in a shallow casserole dish; pour sauce on top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork, about 30 minutes.

MEXICAN BAKED WHITE FISH IN CILANTRO SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Mix together cilantro leaves and diced onion and reserve for garnish.
• Melt butter in a medium-sized skillet. Sauté chopped onion and garlic for about 5 minutes, stirring often, until onion is translucent.
• Place sautéed onions and garlic, crema, salt, lime juice, and cilantro into a blender. Process until you have a soft green sauce.
• Lightly grease a glass or metal baking dish. Place white fish filets in dish in a single layer. Pour sauce over filets. Move filets slightly so that some of the sauce gets in under the fish.
• Bake, uncovered, for about 25 minutes. Baking time will vary according to thickness of filets; watch your dish closely so that fish does not overcook. Fish is done when it can be easily flaked with a fork.
• Garnish each serving with reserved cilantro and onion. Serve with white or red rice or boiled potatoes.