Packed with flavor, yet comes together so easily. No surprise, another terrific recipe from Roberto Santibanez.http://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a1195/red-snapper-veracruz-style/
Mexican-style Baked Fish - massive hit! Beautiful too.
- Thread starter traca
- Start date
dawn_mo
Well-known member
This is my favorite way to prepare fish.
I had this dish down in Mexico, many moons ago. It still stands out as one of my favorite dinners ever. I can't wait to try this. I cannot get red snapper here, so I will have to use another type of fish. Thanks for the reminder Traca!
I had this dish down in Mexico, many moons ago. It still stands out as one of my favorite dinners ever. I can't wait to try this. I cannot get red snapper here, so I will have to use another type of fish. Thanks for the reminder Traca!
michael-in-phoenix
Well-known member
Rick Bayless has a good recipe for this as well. Delicious!
Speaking of Robert Santibanez, I recently made his Adobo Chicken in Parchment
Have made it a number of times. A favorite at our house.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=176992
Have made it a number of times. A favorite at our house.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=176992
I almost always serve with....
steamed white rice, jasmine is my favorite, and either a calabacitas-style saute of zucchini, onion and corn like the one below or a cool refreshing salad like Mexican Chopped Salad with Honey-Lime Dressing, or Mango, Jicama and Avocado Salad. For dessert I've served a yummy Macadamia-Crusted Cheese Torte with Grilled Papaya.
Mexican Chopped Salad with Honey-Lime Dressing
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings
Source: http://www.epicurious.com/recipes/food/views/230154
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Mango, Jicama and Avocado Salad
1/4 cup fresh lime juice
2 tbsp olive oil
1 tsp salt
1/8 tsp freshly ground pepper (or more to taste)
2 ripe mangoes, peeled, seeded and cut into 1/2-inch dice
1 jicama (about 1 pound) skinned and cut into 1/2-inch dice
1 Haas avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt and pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
Source: Steve2, originally a Martha Stewart recipe with papaya instead of mango
http://www.marthastewart.com/314176/papaya-jicama-and-avocado-salad
Pat’s notes: Delicious. Light and refreshing.
Carianna in WA: I really like this. We serve this a lot in the summer and I've served it for catering events too. It's got great textures and flavors. It originally came from a Martha Stewart cookbook. I think she called for papaya in her recipe, but papaya is hard to find here and besides, I think mango has better flavor anyway.
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Zucchini with Corn
1 large zucchini, quartered and sliced
1 can of corn or fresh corn when in season
1 large tomato, roughly chopped
1 small white onion,finely chopped
2 garlic cloves, minced
salt, to taste
ground black pepper, to taste
1 tbsp. corn or vegetable oil
additional variations:
chile poblanos or spicy green chile like Serrano or Jalapeno
queso fresco and or Mexican sour cream, as a topping
Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the tomatoes, zucchini and spices. Stir to combine the ingredients. Cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart.
Taste and adjust seasoning if desired. Serve warm as a side dish or as a vegan meal. If using any of the suggested toppings add them before serving.
Source: http://honestcooking.com/mexico-on-my-plate-zucchini-with-corn/
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Macadamia-Crusted Cheese Torte with Grilled Papaya
The buttery flavor of macadamia nuts permeates throughout this torte. The look is rustic and homemade. Serve the slices of papaya over or beside the torte. Their brilliant color laced with grill marks completes the visual feast.
1-1/2 cups all-purpose flour
1 cup melted butter, divided
1 cup sugar, divided
1/2 cup chopped macadamia nuts
2 8-oz packages cream cheese, softened (room temperature)
2 eggs
2 tsp vanilla extract
2 papayas, peeled and sliced
Combine the flour, 1/2 cup of the butter, 1/2 cup of the sugar and the nuts. Pat into a 9-inch springform pan (bottom and sides). Bake for 12 minutes or until beginning to brown. Set aside to cool.
Increase the oven temperature to 400 F. Combine the cream cheese, the remaining 1/2 cup of sugar, the eggs and vanilla extract; pour into the crust (Pat’s note: used a hand mixer). Bake for 20 minutes, until the cream cheese is set.
While the torte is baking, place the sliced papaya in a shallow glass dish. Drizzle with the remaining 1/2 cup of melted butter to lightly coat. Grill over a hot fire for about 1 minute per side, until grill marks appear, turning only once. Serve with the torte. Serves 10 to 12
Source: BBQ Queens Cookbook http://www.bbqqueens.com/cookbooks.html
Pat’s notes: Delicious! Has a great shortbread-like crust that’s addictive. The cheese torte is shallow, due to using only 2 pkgs cream cheese to the 9 oz springform size, thus it cooks quickly and needs much less time to set-up after baking than an ordinary cheesecake. I baked the cheesecake, cooled on kitchen counter about 30 minutes then refrigerated about 1-1/2 hours before serving. Make sure the cream cheese is at room temperature (vs cold straight from the fridge) or the cheesecake will have a cottage cheese-like texture smileys/frown.gif. As an alternative to grilled papaya I’d like to try grilled pineapple slices sometime, or possibly grilled mango slices.
steamed white rice, jasmine is my favorite, and either a calabacitas-style saute of zucchini, onion and corn like the one below or a cool refreshing salad like Mexican Chopped Salad with Honey-Lime Dressing, or Mango, Jicama and Avocado Salad. For dessert I've served a yummy Macadamia-Crusted Cheese Torte with Grilled Papaya.
Mexican Chopped Salad with Honey-Lime Dressing
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings
Source: http://www.epicurious.com/recipes/food/views/230154
***************
Mango, Jicama and Avocado Salad
1/4 cup fresh lime juice
2 tbsp olive oil
1 tsp salt
1/8 tsp freshly ground pepper (or more to taste)
2 ripe mangoes, peeled, seeded and cut into 1/2-inch dice
1 jicama (about 1 pound) skinned and cut into 1/2-inch dice
1 Haas avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt and pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
Source: Steve2, originally a Martha Stewart recipe with papaya instead of mango
http://www.marthastewart.com/314176/papaya-jicama-and-avocado-salad
Pat’s notes: Delicious. Light and refreshing.
Carianna in WA: I really like this. We serve this a lot in the summer and I've served it for catering events too. It's got great textures and flavors. It originally came from a Martha Stewart cookbook. I think she called for papaya in her recipe, but papaya is hard to find here and besides, I think mango has better flavor anyway.
*****************
Zucchini with Corn
1 large zucchini, quartered and sliced
1 can of corn or fresh corn when in season
1 large tomato, roughly chopped
1 small white onion,finely chopped
2 garlic cloves, minced
salt, to taste
ground black pepper, to taste
1 tbsp. corn or vegetable oil
additional variations:
chile poblanos or spicy green chile like Serrano or Jalapeno
queso fresco and or Mexican sour cream, as a topping
Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the tomatoes, zucchini and spices. Stir to combine the ingredients. Cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart.
Taste and adjust seasoning if desired. Serve warm as a side dish or as a vegan meal. If using any of the suggested toppings add them before serving.
Source: http://honestcooking.com/mexico-on-my-plate-zucchini-with-corn/
****************
Macadamia-Crusted Cheese Torte with Grilled Papaya
The buttery flavor of macadamia nuts permeates throughout this torte. The look is rustic and homemade. Serve the slices of papaya over or beside the torte. Their brilliant color laced with grill marks completes the visual feast.
1-1/2 cups all-purpose flour
1 cup melted butter, divided
1 cup sugar, divided
1/2 cup chopped macadamia nuts
2 8-oz packages cream cheese, softened (room temperature)
2 eggs
2 tsp vanilla extract
2 papayas, peeled and sliced
Combine the flour, 1/2 cup of the butter, 1/2 cup of the sugar and the nuts. Pat into a 9-inch springform pan (bottom and sides). Bake for 12 minutes or until beginning to brown. Set aside to cool.
Increase the oven temperature to 400 F. Combine the cream cheese, the remaining 1/2 cup of sugar, the eggs and vanilla extract; pour into the crust (Pat’s note: used a hand mixer). Bake for 20 minutes, until the cream cheese is set.
While the torte is baking, place the sliced papaya in a shallow glass dish. Drizzle with the remaining 1/2 cup of melted butter to lightly coat. Grill over a hot fire for about 1 minute per side, until grill marks appear, turning only once. Serve with the torte. Serves 10 to 12
Source: BBQ Queens Cookbook http://www.bbqqueens.com/cookbooks.html
Pat’s notes: Delicious! Has a great shortbread-like crust that’s addictive. The cheese torte is shallow, due to using only 2 pkgs cream cheese to the 9 oz springform size, thus it cooks quickly and needs much less time to set-up after baking than an ordinary cheesecake. I baked the cheesecake, cooled on kitchen counter about 30 minutes then refrigerated about 1-1/2 hours before serving. Make sure the cream cheese is at room temperature (vs cold straight from the fridge) or the cheesecake will have a cottage cheese-like texture smileys/frown.gif. As an alternative to grilled papaya I’d like to try grilled pineapple slices sometime, or possibly grilled mango slices.