When thinking about Mexican cuisine you perhaps think of beef and chicken before fish. Cheese, corn and tomatoes come to mind before seafood and key Mexican dishes like chili con carne, tacos and other famous dishes are more likely than fish and seafood to be the images in your thoughts when considering Mexican foods. Actually Mexicans are very partial to fish and seafood and fish is well loved in Mexico's coastal areas.
Shrimp, crab, trout, swordfish and even lobster are well loved in Mexico and parsley, cilantro, garlic, lime juice, chilies and more can be used to enhance the flavor of the fish. Not all fish dishes are spicy of course, just like not all Mexican recipes are spicy.
Cold Mexican Fish Dishes
There are just as many chilled fish recipes in Mexican cuisine as there are hot ones. Ceviche is a popular Mexican food recipe and this raw fish dish is made with citrus juice which cooks the fish, as well as other flavorings. Shrimp and crab are popular additions to Mexican salad recipes and these can also feature in layered salads.
Seafood dishes are wonderful on a hot Mexican spring or summer day and these are also popular in Mexican tourists resorts. If you want to make authentic Mexican food recipes yourself at home, it is best to use fresh fish and fresh vegetables, as well as the correct types of seasonings and spices.
Fresh herbs like cilantro and parsley feature in a lot of Mexican food recipes with fish but not all of them. Mexican cuisine is extremely versatile and fish dishes vary widely from one Mexican region to another, which should not be a surprise when you consider the huge size of the country.
Simple Recipe for Mexican Lime Baked Trout
This mouthwatering Mexican recipe is so easy to make and the trout is flavored with sesame seeds and lime juice and baked "en papillote", which means in parchment paper packets to keep the juices in. This recipe serves four people and it goes nicely with rice and a tossed green salad.
What you will need:
- 4 whole dressed trout, 8 oz each
- 1/2 cup butter
- 2 thinly sliced limes
- 3 1/2 tablespoons lightly toasted sesame seeds
- Salt
- Black pepper
How to make it:
Preheat the oven to 350 degrees F. Score the trout down to the bone, down one side, then season it with salt and black pepper. Warm the sesame seeds in the butter in a pan until the butter has melted completely.
Put each fish on a 12 inch square sheet of parchment paper and pour the melted butter and sesame seeds on top. Arrange the slices of lime on the trout, and then fold the parchment paper up so you have 4 sealed packages.
Tuck the ends under the fish. Put the packages on a baking sheet and bake for 18 minutes. Open the parchment paper packages at the table so the aroma and juices are released.