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Mexican Cookbook

Mexican Cookbook

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Publicado porapi-3749749
Recipes from Mexico
Recipes from Mexico

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Published by: api-3749749 on Oct 15, 2008
Copyright:Attribution Non-commercial


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The sauce and garnish:

1/4 cup white tequila
1/4 cup lime juice
3 tablespoon triple sec
1 serrano chile, stemmed seeded and minced
Heaping 1/4 teaspoon salt
½ cup carrots cut into julienne strips
1 ½ tablespoons butter

The fish:

4 boneless, sea bass steaks of 6 to 8 ounces and 1 1/4 inches thick,
or 4 yellowfin tuna steaks of 6 to 8 ounces, and 1 1/4 to 1 ½ inches thick
Salt and pepper to taste
1 tablespoon olive oil

1 tablespoon minced parsley
4 lime wedges
4 1/4 inch orange slices

To make the sauce combine all the ingredients except the carrots and butter
in a small saucepan and bring to a boil. Add the carrots, blanch them for
about 1 minute, then remove and reserve them. They should still be fairly
crisp and infused with the flavors of the sauce. Continue simmering until
the mixture is reduced to about 1/3 cup. The sauce can be prepared to this
point then kept an hour or two unrefrigerated or a day or two refrigerated.

To prepare the fish first preheat your oven to 350 degrees. The fish will be
first seared in a skillet on top of the stove, then placed in the oven to
finish cooking, so select a skillet that can be placed in the oven.

Salt and pepper the sea bass or tuna on one side. Place the oil in a skillet
or lightly oil a ridged grill pan and place over medium high heat. When
whichever pan you are using is very hot but not smoking add the fish. Allow
the fish to cook for 2 ½ minutes, or until the bottom of the seabass is
golden brown and crisp, or the tuna is seared and crisp, without turning.
Turn the fish and place the skillet or grill pan in the preheated oven. Bake
the seabass for 13 minutes or until it is cooked through and flakey. The
tuna should be left in the oven for about 8 minutes for medium rare. In
either case, remove the fish to serving plates.

Sea Bass Or Tuna A La Margarita


To finish the sauce bring it to a boil and simmer until it is reduced to 3
tablespoons, then remove it from the heat and whisk in the butter. Spoon
about 1 tablespoon of the sauce over each piece of fish, garnish with the
blanched carrots and parsley and serve with the lime wedges and orange
slices to one side of the fish.

A Taste Of Mexico

Sea Bass Or Tuna A La Margarita


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