12-20-2004, 02:26 AM
[#800000][size 3]Grilled Chile-Bathed Fish[/size][/#800000]
[size 3]4 ancho chiles (these are normally found dried and packaged, very mild peppers)
aluminum foil, heavy duty
Vinegar
½ cup water
1 tablespoon cumin seeds
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon salt
4 cloves garlic
½ cup mild white vinegar
1 ½ pounds boneless skinless fish fillets
salt for serving:
Olive oil
1 small onion, finely chopped
½ bunch cilantro leaves only, finely chopped
2 large limes quartered
Corn tortillas
1 avocado, peeled and mashed
1 cucumber, peeled, seeded, and diced
2 serrano chiles, stemmed, seeded and thinly sliced (chopped tomatoes)[/size]
[size 2]This recipe originally called for cooking the fish in corn husks, lots of work, and just not worth it to me. I have deleted the references to the corn husks and used aluminum foil instead. [/size]
[size 3]Take the ancho peppers and remove the stems and all of the seeds, anchos are very mild but watch touching your fingers to your eyes. With tongs, hold the peppers over a gas burner or near the heating element of your stove just long enough to lightly singe them. Place the peppers in a bowl and just cover with warm water and a splash of vinegar. Soak about 20 minutes (peppers should be soft and pliable), then pour the mixture in a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste.[/size]
[size 3]Cut the fish into chucks about 3x1 inches, about the size to fit into a corn torilla. Place them in a ceramic or glass bowl and add 6 tablespoons of the chile paste (don’t use all of the paste, you will need more later). Mix together to coat thoroughly, cover and refrigerate for 1 or 2 hours.[/size]
[size 3]Divide the now marinated fish into six equal portions. Take 6 pieces of aluminum foil (large enough to wrap each fish portion to seal tightly). Please a teaspoon or so of the chile paste in each foil wrapper and place the fish portion on top. Sprinkle a little salt on top of the fish and another teaspoon of chile paste. Tightly seal the foil over the fish so that it will not leak when heated. Grill the packages of fish until done. Test one by opening the package and placing a fork in the middle of the fish. If the fish easily breaks into flakes, it is done. (Baking in the oven works fine too, use your own judgment about time and temperature)[/size]
[size 3]While the fish is cooking, warm the tortillas. I like to place several of them on a dinner plate, sprinkle them with water and take another plate and flip it over and fit it on top. Then microwave for a short time. This should steam them and make them warm and pliable. [/size]
[size 3]Each serving gets a package of fish. The sauce made in the cooked package is very good. I like to place the baked fish in a tortilla and pour some of the sauce over it then add the toppings, (dab of olive oil, onion, cucumber, avocado, pieces of pepper, cilantro, squeeze of lime, tomato pieces)[/size]
[size 3]4 ancho chiles (these are normally found dried and packaged, very mild peppers)
aluminum foil, heavy duty
Vinegar
½ cup water
1 tablespoon cumin seeds
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon salt
4 cloves garlic
½ cup mild white vinegar
1 ½ pounds boneless skinless fish fillets
salt for serving:
Olive oil
1 small onion, finely chopped
½ bunch cilantro leaves only, finely chopped
2 large limes quartered
Corn tortillas
1 avocado, peeled and mashed
1 cucumber, peeled, seeded, and diced
2 serrano chiles, stemmed, seeded and thinly sliced (chopped tomatoes)[/size]
[size 2]This recipe originally called for cooking the fish in corn husks, lots of work, and just not worth it to me. I have deleted the references to the corn husks and used aluminum foil instead. [/size]
[size 3]Take the ancho peppers and remove the stems and all of the seeds, anchos are very mild but watch touching your fingers to your eyes. With tongs, hold the peppers over a gas burner or near the heating element of your stove just long enough to lightly singe them. Place the peppers in a bowl and just cover with warm water and a splash of vinegar. Soak about 20 minutes (peppers should be soft and pliable), then pour the mixture in a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste.[/size]
[size 3]Cut the fish into chucks about 3x1 inches, about the size to fit into a corn torilla. Place them in a ceramic or glass bowl and add 6 tablespoons of the chile paste (don’t use all of the paste, you will need more later). Mix together to coat thoroughly, cover and refrigerate for 1 or 2 hours.[/size]
[size 3]Divide the now marinated fish into six equal portions. Take 6 pieces of aluminum foil (large enough to wrap each fish portion to seal tightly). Please a teaspoon or so of the chile paste in each foil wrapper and place the fish portion on top. Sprinkle a little salt on top of the fish and another teaspoon of chile paste. Tightly seal the foil over the fish so that it will not leak when heated. Grill the packages of fish until done. Test one by opening the package and placing a fork in the middle of the fish. If the fish easily breaks into flakes, it is done. (Baking in the oven works fine too, use your own judgment about time and temperature)[/size]
[size 3]While the fish is cooking, warm the tortillas. I like to place several of them on a dinner plate, sprinkle them with water and take another plate and flip it over and fit it on top. Then microwave for a short time. This should steam them and make them warm and pliable. [/size]
[size 3]Each serving gets a package of fish. The sauce made in the cooked package is very good. I like to place the baked fish in a tortilla and pour some of the sauce over it then add the toppings, (dab of olive oil, onion, cucumber, avocado, pieces of pepper, cilantro, squeeze of lime, tomato pieces)[/size]