Tag: fish
Cuban Grilled Tilapia
Cuban Grilled Tilapia
This is one of the simplest ways to grill or broil a whole fish. This meal looks and tastes a lot fancier than it really is. Whole tilapia are under $5 each at my local Asian market. They already come cleaned, so no worries when it comes to scaling and gutting. Simply make 3 slits on each side of the fish. Rub down with olive oil and salt. Stuff the slits with lime slices and the cavity with onion, cilantro, and the rest of the lime. The fish can be grilled over charcoal, and even broiled, for 10-15 minutes a side.
Ingredients
- 1 whole tilapia scaled and gutted
- olive oil
- sea salt
- 1 lime thinly sliced
- 1 small onion thinly sliced
- 3 sprigs cilantro
Instructions
- Make 3 slits on each side of the tilapia. Rub with olive oil and sea salt. Stuff each slit with a half slice of lime. Stuff the inner cavity with onion, cilantro, and the rest of the lime.
- Preheat your grill with charcoal briquettes or turn on your oven’s broiler.
- Grill or broil for 10-15 minutes a side.
Pescadillas
Pescadillas
Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Equipment
- food processor
- toothpicks
Ingredients
Filling
- 2 tbsp olive oil
- 1/2 cup white onion finely chopped
- 2 garlic cloves minced
- 2 roma tomatoes diced
- 1 tsp Mexican oregano
- 1 bay leaves
- 1 lb cod
- salt and pepper to taste
Arbol Chiles Salsa
- 2 roma tomatoes
- 24 arbol chilies
- 3 garlic cloves
- 4 cups water
- 2 tbsp vinegar
- 1/2 tsp salt
Tacos and Toppings
- vegetable oil for frying
- corn tortillas
- cabbage shredded
- radishes thinly sliced
- pickled red onion
Instructions
- Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
- Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
- Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
- Add the cod to the pan. Cover and simmer for 6 minutes.
- Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
- Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
- Take a scoop of the cod mixture and place it in the center of the tortillas.
- Seal up the tacos with 3 toothpicks per taco.
- Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
- Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
Chicharron de Pescado
Chicharron de Pescado
This is a great way to prepare fried fish, Peruvian-style. I used walleye, but tilapia, catfish, snapper, cod, or haddock are suitable substitutes. The two main flavor profiles come from the adobo seasoning and the aji amarillo paste used to marinate the fish. You can deep fry the fish, but I feel that’s a waste of oil. I like to pan fry in an inch of oil. Depending on the thickness of the fish, it will take 4-5 minutes a side to cook through. Serve the fish with lime wedges.
Ingredients
- 1 lb walleye fillets cut into pieces
- 1 tbsp lemon juice
- 1 tbsp garlic minced
- 2 tsp adobo seasoning with pepper
- 1 tsp aji amarillo paste
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 large egg beaten with 2 tsp water
- vegetable oil for frying
Garnish
- lime wedges
Instructions
- Mix together the lemon juice, garlic, 1 tsp adobo seasoning, and aji amarillo paste.
- Marinate the fish fillets for 30 minutes.
- Mix together the flour, cornstarch, and 1 tsp adobo seasoning. Dredge the fish in the flour, then the egg wash, then back in the flour.
- Heat up 1” deep of oil in a sauté pan over medium high heat. Cook the fish in 2 batches, making sure to not overcrowd the pan.
- Fry for 4-5 minutes a side. Drain grease on a rack.
