Best 4 Easy Mexican Smoked Fish Appetizer Or Entree Recipes
Feast your senses on an explosion of Mexican flavors with "Easy Mexican Smoked Fish Appetizer or Entree", an extraordinary seafood dish that tantalizes taste buds and elevates any occasion. Savor the delicate smokiness of fish, expertly infused with a vibrant blend of Mexican spices and herbs. This versatile recipe offers two delightful variations: a zesty ceviche-style appetizer and a hearty main course served with flavorful Mexican rice and beans. Embark on a culinary journey to Mexico with this recipe, guaranteed to become a favorite among seafood enthusiasts and Mexican food aficionados alike.
Here are our top 4 tried and tested recipes!
EASY MEXICAN BLACK BEAN SALAD
Black Bean Salad is one of the best Mexican Appetizers. You can make it ahead of the time, perfect for a summer cookout!
Provided by Izzy
Categories Appetizer
Time 5m
Number Of Ingredients 11
Steps:
- Rinse and drain canned black beans.
- In a large bowl, mix together all ingredients except for chopped avocado.
- Mix well. Cover with plastic wrap and chill for 2 hours or overnight.
- Add avocados before serving. Mix gently.
Nutrition Facts : Calories 164 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 132 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
EASY MEXICAN SMOKED FISH APPETIZER OR ENTREE
Make and share this Easy Mexican Smoked Fish Appetizer or Entree recipe from Food.com.
Provided by Mexi-Rosie
Categories Mexican
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything and refrigerate.
Nutrition Facts : Calories 233.4, Fat 9.3, SaturatedFat 1.5, Cholesterol 39.4, Sodium 1299.8, Carbohydrate 10, Fiber 3.1, Sugar 1.4, Protein 28.1
AWESOME PERUVIAN BEEF ENTREE
This is an amazing entree that even kids will love to eat! It goes great with a nice salad and white rice. I am not sure how much this yields but will guess.
Provided by deb_andrew
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season the meat with salt, pepper and garlic.
- Heat half the oil in a pan and fry the meat until browned; remove from pan and keep warm.
- In the same pan, heat the remaining oil and fry the onion, tomato, and yellow pepper with a bit of salt, moving constantly.
- Add the vinegar and water.
- When the mixture settles, return the meat to the pan along with the cilantro. Let it all boil for 3 minutes.
- Add the French fries. Serve with white rice.
Nutrition Facts : Calories 1182.7, Fat 45.7, SaturatedFat 17.6, Cholesterol 154.4, Sodium 174.7, Carbohydrate 137.2, Fiber 18.7, Sugar 14.5, Protein 58
BASIC SMOKED FISH
Provided by Trish Hall
Categories dinner, main course
Time 12h20m
Yield About 1 1/2 pounds smoked fish
Number Of Ingredients 4
Steps:
- If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
- Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
- When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
- Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
- Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.
Tips:
- Choose firm-fleshed fish like tilapia, salmon, or trout for smoking.
- Prepare a flavorful marinade using citrus juices, herbs, and spices to enhance the fish's flavor.
- Smoke the fish at a low temperature (around 225°F) for a longer period to achieve a gentle smokiness without overcooking.
- Use a variety of wood chips like oak, hickory, or mesquite to impart different smoky flavors to the fish.
- Monitor the internal temperature of the fish using a meat thermometer to ensure it reaches the desired doneness.
- Serve the smoked fish as an appetizer or main course with various accompaniments like salsa, guacamole, sour cream, and fresh herbs.
Conclusion:
The Mexican smoked fish dish offers a unique and delicious twist to traditional fish recipes. With its combination of smoky, tangy, and spicy flavors, this dish is sure to impress your taste buds. By following the tips and techniques outlined in the article, you can easily create a flavorful and memorable smoked fish dish that will delight your family and friends. Experiment with different types of fish, marinades, and wood chips to discover your favorite variations and enjoy the culinary adventure of creating your own smoked fish masterpiece.
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
