15
August
2009
Fish with Green Chiles
1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely-round pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice
If fish fillets are large, cut into 4 serving pieces.
Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives.
Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.
Serve with lemon wedges.
Friends are generally of the same sex, for when men and women agree, it is only in the conclusions their reasons are always different. — George Santayana
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Technorati Tags: fish recipes, mexican recipes, southwestern fish recipes , fish, Seafood
Posted: Seafood
4
August
2009
Crispy Corn-Coated Sand Dabs
Sand dabs are found only in the Pacific coastal waters from Alaska to Mexico.
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sand dabs
1 cup buttermilk
Vegetable oil (for deep frying)
Mix cornmeal with salt and pepper. Dip fish in buttermilk, then coat with cornmeal mixture. Pour oil to a depth of 1 1/2 inches in a skillet. Heat until hot, then add fish. Cook until golden, turning once.
Garnish with sprigs of watercress or parsley and lemon slices, if desired.
Travellers from afar can lie with impunity. — French Proverb
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Technorati Tags: mexican recipes, southwestern fish recipes , fish, Seafood
Posted: Seafood
25
July
2009
Seafood Sauce
Dip ice cold boiled shrimp into this sauce for a wonderfully different taste treat.
4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.
Serves 8.
Ever notice that what the hell is always the right decision — Marilyn Monroe
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Technorati Tags: mexican recipes, sauce recipes , sauces & ingredients
Posted: sauces
25
June
2009
Mango Salsa
1 large ripe fragrant mango
2 tablespoons each red and yellow bell peppers, finely diced
1 tablespoon minced Serrano chiles
1 tablespoon minced cilantro
Juice of 1 ripe Mexican lime
Peel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, adding a few drops of lime juice to temper the sweetness of the mango.
Every man has seen the wall that limits his mind. — Alfred Victor Vigny
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Technorati Tags: mexican recipes, sauce recipes , salsas, sauces
Posted: condiments
