{"id":2094,"date":"2013-10-07T08:20:31","date_gmt":"2013-10-07T14:20:31","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=2094"},"modified":"2013-10-07T08:23:59","modified_gmt":"2013-10-07T14:23:59","slug":"dorado-or-mahi-mahi-mexican-style","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2013\/10\/dorado-or-mahi-mahi-mexican-style\/","title":{"rendered":"Dorado or Mahi Mahi, Mexican Style"},"content":{"rendered":"

\"jcs-sportfishing-cabo-logo2\"<\/a>Dorado or Mahi Mahi
\nMexican Style<\/strong><\/span><\/p>\n

Recipe from the Admirals Kitchen (alias Jerry Chapman)<\/strong>
\nJC’s Sportfishing, Cabo San Lucas<\/strong><\/p>\n

Spend any time in Baja California and you will soon learn that the Mexicans know how to cook seafood; it ain\u2019t all enchiladas and ground beef. I caught the dorado (also known as mahi mahi or dolphinfish) in the Sea of Cortez, so I thought it only appropriate to make a Mexican dish with it. And while mahi mahi is not hard to find in the market, you can substitute yellowtail, striped bass, white seabass, a big snapper, grouper, largemouth bass, or even catfish. You want a pretty firm fish here, and not an especially fatty one.<\/p>\n

Serves 4
\n\u2022\u00a0\u00a0 \u00a02-3 pounds mahi mahi
\n\u2022\u00a0\u00a0 \u00a01 large onion, thinly sliced into half-moons
\n\u2022\u00a0\u00a0 \u00a0Salt and black pepper
\n\u2022\u00a0\u00a0 \u00a03 garlic cloves, chopped
\n\u2022\u00a0\u00a0 \u00a02-5 fire-roasted jalapenos, preserved in vinegar (or pickled jalapenos)
\n\u2022\u00a0\u00a0 \u00a01 1\/2 to 2 cups of cilantro
\n\u2022\u00a0\u00a0 \u00a01\/3 cup lime juice or lemon juice
\n\u2022\u00a0\u00a0 \u00a02 tablespoons white vine vinegar
\n\u2022\u00a0\u00a0 \u00a08\u00a0tablespoons olive oil<\/p>\n

Directions:
\n1.\u00a0\u00a0 \u00a0Preheat the oven to 350 degrees.
\n2.\u00a0\u00a0 \u00a0Cut the fish into serving portions and salt it well. Set it aside.
\n3.\u00a0\u00a0 \u00a0Pour 2 tablespoons olive oil into a saute pan and saute the onions over high heat until they get a little charred on the edges.
\n4.\u00a0\u00a0 \u00a0Find a casserole or lidded pot just large enough to hold all the fish. Pour the lime juice into the pot and lay down half the onions.
\n5.\u00a0\u00a0 \u00a0Put the fish pieces on the onions, then lay the rest of the onions over the fish and drizzle over 2 tablespoons of olive oil.
\n6.\u00a0\u00a0 \u00a0Cover with foil or the lid. Bake for 25-35 minutes, depending on how thick the fish pieces are.
\n7.\u00a0\u00a0 \u00a0Meanwhile, buzz the garlic, jalapenos, white wine vinegar and all but 2 tablespoons of the cilantro in a food processor until it is pureed. Drizzle in the remaining olive oil with the motor running.
\n8.\u00a0\u00a0 \u00a0When the fish is cooked, serve by laying down some of the cilantro sauce and topping each plate with some onions. The fish goes on the onions, and you can top with\u00a0a little more sauce and the remaining chopped cilantro.<\/p>\n

Recipe from JC’s Sportfishing, Cabo San Lucas<\/strong><\/p>\n

http:\/\/www.loscabosguide.com\/jcssportfishing\/<\/a><\/p>\n

Weekly Cabo Fish Report from JC’s Sportfishing<\/a><\/p>\n

Dialing from U.S.\/CAN: 011 52 1 624-147-5821 | 011 52 624-0143-1267
\nDialing Locally: 044-624-147-5821 | 143-1267<\/strong><\/p>\n

Website: www.jcsportfishing.com<\/a>
\nE-mail: jcsport@caboguide.zzn.com<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dorado or Mahi Mahi Mexican Style Recipe from the Admirals Kitchen (alias Jerry Chapman) JC’s Sportfishing, Cabo San Lucas Spend any time in Baja California and you will soon learn that the Mexicans know how to cook seafood; it ain\u2019t all enchiladas and ground beef. I caught the dorado (also known as mahi mahi or […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2094"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=2094"}],"version-history":[{"count":4,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2094\/revisions"}],"predecessor-version":[{"id":2099,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2094\/revisions\/2099"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=2094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=2094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=2094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}