Mojito Tilapia; My Dish of Fish

Often I think,  "We should eat more fish."
This is mostly because I think our West Texas rotation of beef, chicken, beef, pork, beef, lamb and beef decidedly needs some variety.  For some reason, nobody around here loves salmon.  Trout is fine when you can get it, but the bones are a hassle.
So what else is available?  Tilapia.
Nutritionally, compared to other fish species, tilapia is not an especially healthy choice because the farm raised tilapia is so high in fat, but it is high in protein, very low in carbs, a good source of vitamins and minerals, has very low sodium and mercury content is nil.  It is mild and un-fishy.  And it's cheap.  And, let's face it, anything home cooked is better than take-out. 

The best thing this particular recipe has going for it?  It's delicious, dead easy and quick.  If you keep frozen tilapia fillets in the freezer you can have this on the table in 15 minutes.  Here's what you will need:
Rice
Butter
Limes
Fresh mint leaves
Tilapia fillets





Step 1:  Start your rice.  I think you need some good brown rice to go with this dish.

2. Chop up the fresh mint leaves.

3. Put the tilapia fillets in some warm water to thaw.
4. Cut some nice juicy limes and get out your lime squeezer. You'll need about 1 for each fillet.
5. Put a couple of  pats of salted butter in a skillet.  I like to use carbon steel because of the way it browns.

6. Heat the butter until it's starting to brown.
7. Put a paper towel-dried fillet in the butter and cook for 2 minutes.

 8. Turn it over and grate some lime zest over the fish.

9.  Squeeze some lime over it, too. 

10.  Cook another 2 minutes and check to make sure it's flakey and cooked through.
11. Put it on a plate of hot rice, spoon any juice/butter in the pan on it, and sprinkle mint leaves over it.
12. Nice with a glass of crisp white wine.

 Yes.  We should definitely eat more fish.

Mazatlan Smoked Marlin Dip

In Mazatlan, Mexico, there is a famous old restaurant called "The Shrimp Bucket" on the malecon- the avenue that runs along the sea-wall.  Many a shrimp and a margarita have been consumed there out on the front porch, happily gazing at the Pacific Ocean.  It's still a wonderful place to go.
They have an appetizer there, usually served in a leaf of a purple cabbage, and with delicious freshly cooked tostadas (see prior post) that I just love.  So naturally, I went about getting myself some smoked marlin and re-creating it.

Now, I'm not sure how this works, but it seems that the smoked "marlin" that one buys in Mazatlan may not be marlin, but tuna.  As you can see on the package that I bought, it says Marlin y Atun Ahumado.  Marlin and Tuna Smoked.  So I suppose they must not be discernably different in taste or texture.  I'd sure like to know more about this.  However, to continue...

Smoked Marlin/Tuna Dip
1/2 kilo or 1+ pounds of smoked fish
1/2 block of cream cheesse
1/2 c. good mayonaise
1/2 c. sour cream
juice of 1 lime
1T. soy sauce
1T. worchestershire sauce
3T sweet pickle relish
1T hot sauce or 1 chipotle jalapeno adobo
1 tsp. thai fish sauce (optional)
Place all in a blender or food processor and mix until smooth.

This is delicious and unusual.  Sit back and enjoy people saying "What is this?"

Robalo Zarandeado

Meet Mr. Snook. In spanish, Robalo.  He's a very unhappy looking fellow, isn't he?  Actually, maybe he's a she, or was.  They can change sexes at will.  Or, rather, as needed. ... Wow. 
Well, as I was about to say, snook are very, very fine eating.     
Now, as a New Mexican west Texas land-lubber, I don't know jack about fish, but I do know where to get the best Robalo Zarandeado.  Cuchupeta's in Villa Union, a pueblo 12km south of Mazatlan is famous for it's "Mariscos," or seafood.  Mario, the fish-monger in the town market of Villa Union, was happy to fill me in on how to prepare it "a las Cuchupetas".  This is a perfect Mexican beach meal, and you can prepare it on a grill or broil it.  Note: If you grill it you must cover with foil and flip it, cooking both sides.
So, what you need to do is find your way down to Mexico and get yourself a snook.  However, if you just can't get to Mazatlan,  you could make this dish with any whole edible fish.  The fish only needs to be gutted and butterflied.  Also, you will need a tomato, a bell pepper, a serrano chile, an onion, a lime, mayonaise and mustard.
Mario scaled, gutted and butterflied a snook for me, then he cut slices across the meat, skin side down.
First put the fish on a broiler pan or other large pan covered with aluminum foil.

 Sprinkle the fish with salt and soy sauce.

Then mix a cup of mayonaise with a teaspoon of mustard and the juice of a lime.

Paint the mayo mixture liberally over the fish flesh, and put it on the fins and tail because it makes it pretty when cooked.
Cut the vegetables in thin slices, and pile them on the fish.

Put all the remaining mayo in a big glop on the vegetables.

Slide it under the broiler for about 30 minutes.  When you take it out of the oven, check for done-ness.

Serve with hot corn tortillas, salsa and lime, and watch for bones!
Then, enjoy the spectacular sunset over the Pacific.