Ensenada Fried Fish Fillets With Lime Vinaigrette Recipes

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

* FISH AND SHELLFISH

Steps:

• Baked Whole Fish and Fillets Roasted Sea Bass Smothered in Onions and Tomatoes Baked Fish Fillets with Almonds Baked Fish Fillets with Citrus-Tequila Sauce Baked Fish Fillets with Green Chiles Fish Fillets Baked in Banana Leaves Fish Fillets Baked Fisherman Style Snapper Fillets in Packages Fish, Shrimp, and Oysters Baked in Packages Whole Trout Baked in Foil Baked Whole SnapperSautéed, Fried, and Grilled Whole Fish and Fillets Red Snapper Veracruzana Sautéed Red Snapper with Mushrooms Sautéed Snapper Fillets in Tomato and Mushroom Sauce Sautéed Snapper Fillets with Banana Salsa Sautéed Snapper with Lime Cream Sauce Grilled Sea Bass in Red Chile Marinade Sautéed Sea Bass with Pasilla Chile Sauce Sautéed Sea Bass with Corn Mushroom Seared Tuna Steaks with Roasted Tomato Sauce Seared Tuna Steaks with Yellow Chile Salsa Seared Tuna with Oregano and Garlic Grilled Spiced Tuna Steaks with Red Peppers and Jicama Grilled Swordfish with Tomato and Caper Sauce Grilled Swordfish with Tomato-Orange Salsa Sautéed Fish Fillets with Golden Garlic and Lime Sautéed Fish Fillets with Avocado and Tomatillo Sauce Sautéed Fish Fillets with Orange Butter Sauce Sautéed Fish Fillets with Poblano Chile Sauce Sautéed Fish Fillets with Olive Salsa Sautéed Fish Fillets with Plantains Fried Fish in a Fluffy Egg Coat Ensenada Fried Fish Fillets with Lime Vinaigrette Fried Whole Fish Sautéed Halibut with Orange and Mint Sauce Spanish-Style Salt Cod Sautéed Shark with Fiery Cilantro-Mint Sauce Sautéed Skate with Fresh Salsa Sautéed Squid with Almonds Grilled Salmon with Mango-Avocado Salsa Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds Pan-Fried Trout with "Drunken" Sauce Pan-Fried Trout with Guacamole Batter-Fried Catfish with Chopped Radish SaladShellfish Shrimp in Garlic Sauce I Shrimp in Garlic Sauce II Shrimp in Pumpkin Seed Sauce Shrimp in Red Chile Sauce Grilled Shrimp Skewers Shrimp with Peppers and Cheese Shrimp with Tomatoes and Cheese Crab and Scallop Cakes Blue Crabs with Salsa and Chipotle Mayonnaise Broiled Oysters, Guaymas Style Grilled Lobster Tails Scallops with Chipotle Tomato Sauce Scallops with Corn, Zucchini, and Tomatoes Scallops with Melon Salsa Broiled Scallops with Spinach Mixed Seafood, Campeche StyleFrom "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRISPY FISH SALAD WITH RED ONION, MANGO, AND SOY-LIME VINAIGRETTE

Steps:

• Fill a small bowl halfway with water and add ice cubes. Add onion slices and let soak for 5 minutes. Drain and pat dry. Transfer to a medium bowl with mango, radishes, and cilantro. Transfer salad mixture to refrigerator and let chill while preparing fish.
• Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.
• In a shallow dish, mix together flour and cornstarch and season with salt and pepper. Lightly dredge fish in flour mixture, shaking off excess. Working in batches, place the fish into a fryer basket or spider strainer and carefully lower into hot oil. Fry for 2 to 3 minutes, until golden brown and crisp. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.

ENSENADA FRIED FISH FILLETS WITH LIME VINAIGRETTE

Steps:

• 1. In a small bowl whisk together the lime juice, zest, onion, cumin, 1/4 teaspoon of the salt, and olive oil. 2. In a pie plate, mix the flour, pepper, and remaining 1/2 teaspoon of salt. Dredge the fish fillets in the flour. Shake off the excess. In a large skillet heat the oil over medium-high heat until hot and cook the fish, 2 fillets at a time, about 3 to 4 minutes per side, or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Drain on paper towels. Serve the fish with the vinaigrette poured on top of each piece. Sprinkle each serving with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LIME AND GINGER FISH FILLETS

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.