Seafood has been found in a lot of Mexican dishes. In fact, Mexicans delight in consuming fish all year long, but in the months of March and April, fish, and other seafood are consumed more than usual. This is because it is available during late winter and early spring.
Veracruz-Style Red Snapper
This recipe makes 8 servings. It uses the jalapeno sauce which its recipe can be found below. If you enjoy eating fish and Mexican food, this dish will be right up your alley. You will be amazed at how flavorful and delicious this easy meal is once prepared.
What You Need:
- 3 pounds red snapper, orange roughy, or grouper fillets
- salt
- pepper
- ¼ cup lime juice
- Jalapeno sauce
How To Make It:
In a lightly greased 13 x 9-inch baking dish, place fillets on bottom and sprinkle with salt and pepper. Pour lime juice over fish. Cover and chill in refrigerator for 1 hour. Drain fillets, and top with Jalapeno sauce.
Bake at 350 degrees for 35 minutes or until fish flakes easily with a fork.
Jalapeno Sauce
This recipe yields 4 cups of sauce. It can be used in recipes, other than Veracruz-Style Red Snapper, that call for a type of red sauce. If you love the heat of jalapenos, try using this tasty yet spicy sauce over enchiladas or in place of salsa.
What You Need:
- 3 cups peeled, diced tomato
- 1 medium onion, chopped
- 2 garlic cloves, pressed
- 2 tablespoons vegetable oil
- 3 medium-size pickled jalapeno peppers, seeded, rinsed and chopped
- ¼ cup pimiento-stuffed olives, sliced
- 1 teaspoon salt
- pinch of ground cinnamon
- pinch of ground cloves
How To Make It:
In a blender, process diced tomato until smooth.
In a skillet over medium heat, sauté onion and garlic in hot oil until tender. Add tomato, jalapeno pepper, pimiento-stuffed olives, salt, cinnamon, and cloves. Simmer 5 minutes.
Shrimp Fajitas
This recipe makes 4 servings. Serve with sour cream and your favorite salsa. Papaya, mango, and other fruit-based salsas go great with these. Other great toppings are shredded lettuce, shredded cheese, diced tomatoes, diced jalapenos, and Pico de Gallo. Guacamole can also be served on the side.
What You Need:
- 1 ½ pounds unpeeled, jumbo shrimp
- 1 to 2 tablespoons Mexican spice mix or fajita seasoning
- 8 6 to 8-inch flour tortillas
- 1 small purple onion, thinly sliced and separated into rings
- 1 small red bell pepper, cut into strips
- 1 lime, cut in half
How To Make It:
Peel shrimp and devein, if desired. Rinse and drain on paper towels.
Place shrimp in a heavy-duty plastic bag. Add spices or seasoning. Seal and shake to coat. Chill in refrigerator for 15 minutes.
Heat tortillas and keep warm.
Sauté onion and bell pepper in a skillet coated with non-stick vegetable cooking spray over high heat for 3 minutes or until tender. Add shrimp. Sauté 6 minutes or until shrimp turns pink. Squeeze lime over mixture. Place evenly down centers of tortillas.
Serve immediately as desired.