Oaxacan Grilled Fish Mexico Food
OAXACAN GRILLED SHRIMP
We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
Provided by Debi9400
Categories Mexican
Time 1h
Yield 35-40 shrimp, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen. Shell and devein. Set aside.
- Soak skewers in water.
- Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
- In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
- Drain shrimp and reserve marinade. Thread shrimp on skewers.
- Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
Nutrition Facts : Calories 232, Fat 15.2, SaturatedFat 2.1, Cholesterol 179.1, Sodium 954.3, Carbohydrate 3.9, Fiber 0.6, Sugar 0.6, Protein 19.8
OAXACAN GRILLED FISH - MEXICO
Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.
Provided by Mme M
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the fish fillets on both sides with the garlic; season with salt and pepper.
- Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
- Rub the fish fillets with the chipotle sauce.
- Grill the fish over charcoal or fry in a saucepan with olive oil.
- Serve with pineapple salad recipe#235168.
Nutrition Facts : Calories 348.8, Fat 14.7, SaturatedFat 2.2, Cholesterol 109.2, Sodium 419.8, Carbohydrate 10.8, Fiber 0.1, Sugar 2.6, Protein 41.7
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OAXACA FOOD: 40+ BEST FOODS IN OAXACA, MEXICO
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- Tlayudas. The oft-nicknamed “Oaxacan pizza,” a tlayuda consists of a large semi-dried tortilla, sometimes glazed with a thin layer of unrefined pork lard called asiento, and topped with refried beans (frijol), tomatoes, avocadoes, and some variation of meat (chorizo, tasajo or cencilla, or shredded chicken tinga).
- Huitlacoche Corn Fungus Tacos. Huitlacoche is a corn fungus, but I prefer the term “corn smut.” Earthy, mushroomy, huitlacoche is also very much a texture play.
- Enfrijoladas. Enfrijoladas are essentially fried tortillas served with beans and sauce. The key in Oaxaca is that the beans are stewed with the leaves of the local avocado plant (see more below in the ingredients section).
- Memelas (Memelitas) A memela is corn round snack or antojito (“little craving”) a little thicker than a tortilla, toasted on a comal (large, flat hot pan) and topped with all manner of stuff: beans, quesillo (local stringy, brined cheese), bits of ground pork with spices or eggs, and various sauces of differing heat levels.
- Tetelas. A tetela is a thin stuffed corn tortilla folded into triangle. Tetelas recommendation in Oaxaca: Check out the tetelas with refried beans (frijoles) at Itanoni on Belisario Domínguez 513, Colonia Reforma, a laid back little place that specializes in the finer and artisanal points of corn masa and all that’s made with it.
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- Tamales (traditional, corn husk) Again, I know traditional tamales are very much a broadly Mexican dish, but get yourself to Oaxaca and check out the tamale recommendation from our landlord (who was also our dentist!).
- Tamales Oaxaqueños (or Tamales Hoja) Banana leaf-wrapped tamales. They look like South American humitas, but they are the Oaxacan alternative leaf-wrapped tamales.
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- Carnes Asada (cecina, tasajo or chorizo) Meat-lovers rejoice. Be certain to check out the pasillo de carnes asadas (grilled meats hall) in Oaxaca’s 20 de Noviembre market.
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