Red Snapper And Nopalitos In Cilantro Sauce Recipes

Steps:

• Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
• Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
• Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Steps:

• In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

Steps:

• Wash nopalitos, watch for small thorns, use potato peeler to smooth over and remove sprouting thorns. Cut nopalitos into small cubes, wash again, drain. Set aside.
• Brown steak in oil after you have cut it into 1/2 inch cubes. Use large skillet. Remove cubes with slotted spoon as they brown. Add onions, green peppers and garlic; saute stirring often, until tender. Add nopalitos to mixture, cook 3 minutes. Sprinkle chili powder over mixture; cook and stir one minute.
• Return meat to skillet; add tomatoes, water, salt and oregano; bring to boiling. Lower heat; cover; simmer 30 minutes, stirring occasionally.
• Drain beans, reserving about half the liquid. Add beans and reserved liquid to skillet; simmer, uncovered, 15 minutes.

Steps:

• Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
• Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
• While waiting, prepare the toppings.
• When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
• Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
• Place the lettuce along the edges of the platter.
• Serve at room temperature.

Steps:

• Most markets sell nopales already despined and cleaned. If the paddles still have their spines, remove them: Hold a paddle by its stem and run a sharp knife along the skin, moving it away from you to scrape off spines. Then flip it over and repeat. Trim off the outer edges to remove any small spines, then cut off the stem. Repeat with all of the paddles. Rinse off the nopales, checking for any remaining spines and removing them. Pat dry. If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high.
• Bring 2 cups water to a boil in a medium saucepan. Add the chiles, tomatoes, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic and tomatoes have softened, 15 to 20 minutes.
• While the chile mixture is simmering, grill the nopales. If cooking outdoors, place the nopales on the hot grate and grill, turning once, until pliable and slightly charred, about 10 minutes. If cooking indoors on a gas stove, turn the burners to medium-high heat and cook the nopales directly over the flame on the stove grates. Using heat-proof tongs and working in batches, place the nopales on the grates and move them around the flames until slightly charred, flipping once so they cook evenly, about 10 minutes. If using an electric stove, heat a comal or large pan over medium-high heat and lightly coat it with oil if you like. Cook, turning once, until evenly charred, about 10 minutes. Transfer to a cutting board to cool.
• While the nopales cool, use a slotted spoon to transfer the rehydrated chiles, softened garlic and tomatoes to a blender or food processor with the cumin and 1 cup of the cooking water. Blend until completely smooth.
• Slice the cooled nopales into 1/4-inch-wide strips that are 2 to 3 inches long. Heat a medium skillet over medium heat. Heat 1 tablespoon oil, then add the sliced nopales and a couple pinches of salt. Stir every now and then until the nopales are tender, have released their slime and that slime has evaporated, about 5 minutes.
• Reduce the heat to medium-low and pour in the chile mixture. Mix well, then simmer until the sauce has slightly thickened and the flavors have married, 10 to 15 minutes. Taste for seasoning and add more salt as needed (remembering that you're garnishing with salt before serving).
• While the nopales are simmering in the sauce, heat the tortillas on the grill or on the stove grates' open flames until softened and lightly charred, about 1 minute per side. Stack and wrap them in a dish towel to keep them warm.
• Remove the nopales from the heat and top with the toasted pepitas, cilantro leaves and flaky sal de colima. Serve with the charred tortillas.

Steps:

• Saute onion in olive oil until golden.
• Add remaining ingredients (except fish) and simmer 10 minutes.
• Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes.
• Serve over couscous.