OAXACAN GRILLED SHRIMP
We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
Provided by Debi9400
Categories Mexican
Time 1h
Yield 35-40 shrimp, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen. Shell and devein. Set aside.
- Soak skewers in water.
- Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
- In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
- Drain shrimp and reserve marinade. Thread shrimp on skewers.
- Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
Nutrition Facts : Calories 232, Fat 15.2, SaturatedFat 2.1, Cholesterol 179.1, Sodium 954.3, Carbohydrate 3.9, Fiber 0.6, Sugar 0.6, Protein 19.8
ANCHO-MARINATED WHOLE ROAST FISH, OAXACA-STYLE
Steps:
- Making 3/4 cup Essential Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
- Combine the oregano, black pepper, cumin and cloves in a food processor or blender, along with the chiles, garlic and 1/2-cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl. Taste and season with salt, usually about a generous 3/4 teaspoon (it should taste a little salty).
- Marinating the fish: Heat 1 tablespoon of the oil in a small (1- to 1 1/2-quart) saucepan over medium-high. When hot enough to make a drop of the puree really sizzle, add it all at once, and cook, stirring constantly, until very thick, about 5 minutes. Stir in the vinegar and sugar and cool to tepid. With sharp scissors, trim off all fins and cut out gills from both fish, then make 3 diagonal slashes on each side of the fish, penetrating to the bone. Place the fish in an oiled 13 x 9-inch baking dish, then smear all but 2 tablespoons of the chile paste (reserve the remainder) over both sides of each fish. Cover and refrigerate an hour or two (but not more than 6).
- Baking the fish: Turn on the oven to 400 degrees. With a brush, daub 1 tablespoon of the remaining oil over the fish. Bake uncovered until the flesh comes away from the bone near the top of the head, 12 to 14 minutes.
- Finishing and serving the dish: While the fish is baking, heat the remaining 1 tablespoon oil in a medium-size (8- to 9-inch) skillet over medium-high. Add the onion rings and stir-fry until browned but still crunchy, about 5 minutes. Add the reserved 2 tablespoons chile mixture and the remaining 1/2 cup of the broth to the onions. Boil quickly until reduced to a light saucy consistency. Taste and season with salt if necessary; keep warm.
- Use 2 metal spatulas to transfer the fish to a large, warm, serving platter. Add any baking dish juices to the sauce, return to a boil, then spoon over the fish. Sprinkle on the chopped cilantro and radishes. Garnish with sprigs of cilantro, and carry confidently to the table.
OAXACAN GRILLED FISH - MEXICO
Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.
Provided by Mme M
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the fish fillets on both sides with the garlic; season with salt and pepper.
- Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
- Rub the fish fillets with the chipotle sauce.
- Grill the fish over charcoal or fry in a saucepan with olive oil.
- Serve with pineapple salad recipe#235168.
Nutrition Facts : Calories 348.8, Fat 14.7, SaturatedFat 2.2, Cholesterol 109.2, Sodium 419.8, Carbohydrate 10.8, Fiber 0.1, Sugar 2.6, Protein 41.7
GRILLED MEXICAN FISH FOIL PACK
Keep fish moist-and cleanup to a minimum-by grilling ingredients in individual foil packets.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
- Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
Nutrition Facts : Calories 115, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 1 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg
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