Best 4 Yucatan Fish With Crisp Garlic Recipes
Embark on a culinary journey to the heart of the Yucatán Peninsula with our tantalizing Yucatan Fish with Crisp Garlic recipe. This traditional dish captures the vibrant flavors of the region, featuring tender fish fillets enveloped in a zesty marinade and complemented by a medley of fresh herbs and aromatic spices. The crisp garlic adds a delightful crunch and nutty flavor, elevating the dish to a symphony of textures and tastes.
Alongside this signature recipe, we present a collection of equally enticing dishes that showcase the diverse culinary heritage of the Yucatán. Indulge in the smoky richness of Grilled Octopus with Chipotle Sauce, where succulent octopus is grilled to perfection and smothered in a spicy chipotle sauce. Transport yourself to the coastal regions with our Ceviche de Pescado, a refreshing and tangy seafood salad featuring fresh fish marinated in citrus juices and herbs. Experience the delightful simplicity of Pan-Seared Grouper with Lemon Butter Sauce, where delicate grouper fillets are pan-seared to a golden crisp and drizzled with a luscious lemon butter sauce.
For a vegetarian delight, try our flavorful Stuffed Poblano Peppers. Poblano peppers are roasted and filled with a savory mixture of black beans, corn, and cheese, then topped with a rich tomato sauce. And to satisfy your sweet cravings, we offer the irresistible Yucatan Flan, a creamy and decadent custard dessert infused with the warmth of cinnamon and vanilla.
Each recipe in this collection embodies the essence of Yucatan cuisine, offering a unique culinary experience that tantalizes the taste buds and transports you to the vibrant streets of this enchanting region. So, gather your ingredients, ignite your culinary passion, and let's embark on a delicious adventure through the flavors of the Yucatán!
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 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
ACHIOTE TILAPIA (SUPER SIMPLE)
I just love the achiote seasoning found in the fish tacos in the Yucatan, so I decided to venture out and try to make the fish myself. . .success! Very simple too. I suggest serving with a squeeze of lime, a few slices of avocado and cilantro as a garnish. Adapted from a Ritz Carlton recipe in which they use this sauce to marinate whole red snappers.
Provided by januarybride
Categories Tilapia
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix achiote paste together all ingredients down to the salt/pepper.
- Place fish in a shallow baking dish and pour achiote marinade over top.
- Cover dish and place in fridge for 2 hours.
- Remove fish from marinade (discard marinade) and place fish on cookie sheet; let stand at room temp for 15 minutes.
- Turn oven broiler to high and let heat up for 3-5 minutes.
- Place fish under the broiler until cooked (it will flake easily and be opaque in color), approx 5-7 minutes depending upon the heat of oven and the thickness of the fish.
- Serve fillets atop saffron rice or serve in corn torillas for excellent fish tacos.
Tips:
- For the best results, use fresh fish. If you don't have access to fresh fish, you can use frozen fish that has been thawed in the refrigerator overnight.
- Don't overcook the fish. Fish is a delicate protein and it can easily be overcooked. Cook the fish until it is just opaque in the center.
- Use a good quality olive oil. Olive oil is a healthy fat that will help to flavor the fish and prevent it from sticking to the pan.
- Don't be afraid to experiment with different spices and herbs. The recipe calls for a simple combination of garlic, salt, and pepper, but you can add other spices and herbs to taste.
- Serve the fish with your favorite sides. The recipe suggests serving the fish with rice and vegetables, but you can also serve it with potatoes, pasta, or salad.
Conclusion:
Yucatan fish with crispy garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce made with garlic, tomatoes, and onions, and then topped with crispy garlic chips. The dish is served with rice and vegetables, and it is sure to be a hit with your family and friends.
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