Text 37198, 72 rader
Skriven 2013-05-24 06:51:54 av Dave Drum (1:261/38)
Ärende: Chile 2909
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rodrigo-Style Fish
 Categories: Seafood, Chilies, Vegetables, Citrus, Sauces
      Yield: 6 Servings

    1/2 c  Thin sliced scallions; white
           - and light green parts only
    1/2 c  Chopped cilantro leaves
      2 tb Chopped jalapeño or serrano;
           - to taste
      1 tb Maggi or soy sauce
    1/4 c  Fresh squeezed lime juice
    1/4 c  Olive oil
      6    (6 oz ea) tilapia, grouper
           - sea bass or red snapper
           - filets; gently rinsed and
           - patted dry
    1/4 ts Coarse salt; to taste
        pn Fresh ground black pepper

        All-purpose flour to dust the
        - fish filets
        Oil for sautéing
        Corn tortillas; warmed

  In a mixing bowl, combine the scallions, cilantro,
  jalapeño, Maggi sauce, lime juice and olive oil and stir
  to mix well. Set aside for at least 15 minutes. At this
  point, you can store the mixture, covered, in the
  refrigerator until ready to use. Taste for salt before
  serving.

  Sprinkle the fish filets with salt and pepper. Place the
  flour on a large plate and coat each fillet thoroughly on
  both sides.

  Place a large 12" skillet over medium-high heat. Pour in
  the vegetable oil to a depth of 1/4" and heat until hot
  but not smoking, about 2 minutes. Add the fish in batches,
  if necessary, to avoid crowding, and sear about 3 minutes
  per side. Don't fiddle with them; let the bottom brown
  thoroughly so they release from the pan. Flip and brown
  the other side. The fish is ready when the thickest part
  is cooked through and it flakes easily with a fork.

  Place the fish on a platter and pour the sauce on top.

  NOTES: The recipe comes from the Bellinghausen, a classic
  old-school Mexico City restaurant, established in 1915 and
  cherished by many families. It's old hacienda style,
  complete with tiles and a working fountain. The menu
  never changes, ever. And it doesn't need to.

  Mexican Cook's Trick: Once the fish filets are cooked, you
  can either serve the fish filets whole with the sauce
  drizzled on top, or: flake the fish and serve it on a
  platter, drizzled with the sauce and ready to make tacos.

  From Pati's Mexican Table: Secrets of Real Mexican Home
  Cooking by Pati Jinich. - Houghton Mifflin Harcourt 2013

  From: http://www.splendidtable.org

  Uncle Dirty Dave's Archives

MMMMM

... Here will be an old abusing of the god's patience and the king's English.

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