Yucatan Fish With Crisp Garlic Food

YUCATAN FISH WITH CRISP GARLIC

Steps:

• Combine 2 tablespoons oil with garlic in a small, heavy saucepan over medium-low heat. Cook, shaking pan occasionally, until garlic browns, 5 to 10 minutes; season with a little salt and pepper, and turn off heat.
• Meanwhile, put remaining oil in a large nonstick skillet over medium-high heat. A minute later, add fish and chilies and cook, undisturbed, for about 2 minutes. Reduce heat to medium and add all but a tablespoon or 2 of lime juice, along with tomatoes if desired. Cook another 2 minutes or so, until fish is cooked through. Do not turn fish.
• Carefully remove fish to a platter. Stir cilantro into pan juices and pour, with tomatoes, over fish, along with garlic, its oil and remaining lime juice. Serve immediately.

GRILLED FISH TACOS

Steps:

• Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
• Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
• Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

YUCATáN CHICKEN WITH ACHIOTE

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

YUCATAN LIME FISH

Steps:

• Thinly Slice garlic and saute in oil until crisp and brown.
• Set aside.
• Heat a large heavy pan on high heat and add oil until hot.
• Add fish and Jalepeno.
• Saute fish until crispy on one side.
• Do not disturb fish while cooking.
• Fish need not be done at this point.
• Lower heat to medium/low.
• Squeeze juice from limes (about 3/8 cup) and add to pan.
• Fish will now 'poach' in lime juice.
• Remove fish when done and rest on a plate.
• Add chopped cilantro, if using Allow lime juice to thicken slightly and mingle with oil and fish juices.
• Pour on top of fish and top with toasted garlic.

CHILLI LIME FISH

Steps:

• 1. Combine fish with all ingredients, cover and leave for at least 30 minutes or longer in fridge.
• 2. Drain and reserve marinade. Grill or barbeque fish, brushing occasionally with marinade.
• 3. Serve with fresh green salad or freshly steamed broccoli.