Margarita
Snapper
1-1/2 pounds snapper filets
1/3 cup tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 tsp salt
2-3 cloves crushed fresh garlic
2 tsp vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
1 tbsp minced jalapeno pepper
2-4 tbsp chopped fresh cilantro
1 pinch sugar
1. Combine tequila, triple sec, lime juice, garlic, salt, and oil.
2. Place fish in a single layer in a flat dish. Pour tequila mixture over, and
marinate fish for 3 hours in the refrigerator.
3. Remove fish and pat dry. Brush fish on both sides with oil and grind fresh
pepper on it. Save the marinade.
4. Cook on a greased grill over high heat about 4 minutes per side.
5. Just before serving, combine tomatoes, onion, chile, cilantro, sugar, and
salt to make fresh salsa.
6. Boil saved marinade in a saucepan for two minutes, remove and discard the
garlic cloves. Spoon over cooked fish and serve along with the fresh salsa.
Salsa Snapper
Place fish fillets single layer in a glass baking dish and cover with Ro-Tel tomatoes. Sprinkle shredded cheese on top and bake at 350 degrees 25 mins or until cheese is bubbly and brown on top.
Basic Broiled Fish
Dredge your filets in melted butter (the real stuff) and roll in bread crumbs. You can experiment here--try Italian style bread crumbs, or add paprika on top for a splash of color. Broil 5 minutes at 350 degrees being careful not to burn the bread crumb coating.
You can also grill filets prepared this way if you don't want to heat up the house with the oven!
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Molcajete
I discovered this dish in Mexico City this year, and have become obsessed with it. It's like a cross between fajitas and tortilla soup. There's a long list of ingredients, but don't be put off by that. It actually goes together very quickly!
15 oz tomato sauce
2 cups water/ 2 chicken bouillon cubes
1 tablespoon dried ancho or chipotle chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/2 teaspoon cider vinegar
1 teaspoon dry sherry
1/2 teaspoon butter
Combine these ingredients in a pot and let it simmer. Fry one piece of bacon, dice it, and add it to the pot. Saute 1/2 cup of onion, 16 ounces sliced mushrooms, and a clove of minced garlic in the grease, adding oil as necessary. Add all this to the pot.
Now you have your basic "stew" and you can add whatever meat you want. I like to put boned out beeliner filets and peeled shrimp in raw, and let them poach in the bubbling broth for a couple of minutes before serving, so as to avoid overcooking. You can add a can of black beans or a can of refried beans to thicken it, if you like.
Serve it in bowls with warmed flour tortillas. Garnish with sliced avocados and grated cheese. I like to scoop out the bigger pieces and put them on my tortilla, fajita style.
The cool thing about molcajete is how flexible you can be with it. If you're not in the mood for seafood, put strips of sauteed chicken breast in instead. Add pieces of queso blanco (that Mexican white cheese). We've even had it with fresh squash and canned corn.
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