Yucatan Pico de Gallo Ingredients:
- 1 Large Red Onion, diced
- 4 Roma Tomatoes, diced
- 2 Chile Peppers, minced
- Freshly Squeezed Juice of 2 Valencia Oranges
- Freshly Squeezed Juice of 1 Lime
- Sea salt, to taste
Guajillo Sauce Ingredients:
- 4 Guajillo Chile Peppers
- Sea Salt, to taste
Coconut Fish Ingredients:
- 2 – 14 Ounce Cans (800 ml total) Coconut Milk
- 2 Serrano Chile Peppers
- 2 Garlic Cloves, minced
- 3 Lemongrass Stalks, minced
- 1 Kilo Sea Bass or Tilapia Fillets (or fish of your choice)
- 1 & 1/2 to 2 Tablespoons White Sugar
- Freshly Squeezed Juice of 1 Lemon
- Freshly Squeezed Juice of 1 Valencia Orange
- 1 Bay Leaf
- Sea Salt, to taste
- 6 Large Corn Tortillas or 12 Small Corn Tortillas
- 1 Avocado, pitted, sliced, and peeled
- Limes, wedged, as desired
Yucatan Pico de Gallo Directions:
Combine the ingredients, cover, and chill overnight. When ready to serve the fish the following day, remove theand allow it to come to room temperature about an hour prior to serving.
Guajillo Sauce Directions:
Guajillo Chile Peppers are dried.
Place them in a small saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer 5 to 10 minutes. Remove from heat but allow to soak in the hot water another 5 minutes or so, until somewhat softened.
Remove from water and allow to cool. Remove the stems and seeds. Add theand 1/2 cup hot soak water to a blender. Add salt as desired.
Blend until smooth.
Pour into a small bowl, cover, and chill overnight.
Coconut Fish Directions:
Roast thechile peppers until skins blister and blacken slightly.
Allow to cool a bit and remove stems. Combine thein a blender with the garlic and lemongrass.
Add the coconut milk and blend until smooth.
Pour into a large bowl and add fish fillets.
Immerse the fish fillets in the sauce completely. Cover and chill overnight.
Directions for the following day:
In a medium-sized pot set over medium heat, bring the guajillo sauce, sugar, lemon juice, orange juice, and bay leaf to a boil, stirring frequently.
Reduce heat to low and simmer about 20 minutes to reduce the sauce, stirring occasionally.
Remove the fish from the chilled coconut sauce mixture and add the sauce to the pot, stirring to combine thoroughly. Turn the heat up to medium to bring the mixture to a boil.
Once the sauce comes to a boil, add the fish fillets.
Reduce heat to low and simmer about 7 minutes, or until fish is cooked as desired.
Season with salt to taste and remove from heat.
Warm thetortillas on a comal (hot griddle) or in a skillet until hot.
Serve fish with the warmtortillas, pico de gallo, avocado, and lime wedges.
You may opt to serve this as aor choose to pile everything onto the tortillas to make fish tacos.
Posted by Lindsay