Fish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of how chicken and beef tend to dominate the menus at Mexican restaurants. Fish and seafood is popular in Mexico though, especially in areas situated along the coastline.
If you have spent a vacation in Mexico, you will probably have been staying at one of the coastal resorts and perhaps you were lucky enough to sample at least one seafood dish during your stay.
How To Make Mexican Fish Dishes
Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews, or soup recipes. It can be used to make salads or side dishes and you can also make appetizers with it.
Ceviche is a raw fish dish, in which the filets are chopped and marinated with citrus juice. The citrus juice cooks the flesh of the seafood and the finished dish is really delicious. Cod is another popular ingredient in this cuisine and it is versatile enough to use in a wide range of dishes.
Alternatives To Cod
The mild flavor of cod makes it suitable for making authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod does have a pleasing texture which suits south of the border dishes very nicely.
The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice your Mexican cod stew up a little.
The fact that it is made in the microwave means the cooking time is very short, which is great if you are hungry and do not want to wait too long for your food to cook.
What You Need:
- 3/4 cup frozen corn kernels
- 1 lb red new potatoes
- 1/2 teaspoon ground cumin
- 1 teaspoon olive oil
- 2 thinly sliced shallots
- 1/4 cup chopped, fresh cilantro
- 1 lb skinless cod filet, in 1 1/2 inch pieces
- 14 1/2 oz canned diced tomatoes, drained
- Salt and black pepper
How To Make It:
Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.
Scrub the red potatoes and slice them thinly. Mix them with the oil and shallots in a two quart bowl. Cover the bowl with a lid and microwave for six minutes on high.
Arrange the cod in one layer around the dish, on top of the potatoes. Sprinkle some salt and pepper on top.
Spoon the tomato and corn mixture in the middle and cook in the microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine the flavors and garnish with cilantro leaves.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com