{"id":5578,"date":"2014-10-27T14:09:34","date_gmt":"2014-10-27T20:09:34","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=5578"},"modified":"2014-10-27T14:09:34","modified_gmt":"2014-10-27T20:09:34","slug":"sailfish-recipe","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/10\/sailfish-recipe\/","title":{"rendered":"Sailfish recipe"},"content":{"rendered":"

We do not recommend killing a Sailfish but if you hook one and the fish for some reason cannot be released here is a recipe for that occasion.<\/strong><\/p>\n

1 lb sailfish steak\u00a0<\/strong>(no skin)
\n2 green bell peppers<\/strong>\u00a01 small onion<\/strong>
\n2 green onions<\/strong>
\n2 cloves of garlic<\/strong>
\n1 tomato<\/strong>
\nolive oil<\/strong>
\nsea salt and pepper<\/strong>
\nlime<\/strong><\/strong><\/p>\n

First I lined a baking dish with aluminum foil (for easy clean-up) and sprayed lightly with cooking spray. I found a baking dish for only 20EC at the store so if you are like me and didn\u2019t have one, it isn\u2019t that expensive to buy and so handy. Then I sliced up the bell peppers and the onion. I laid these in the baking dish, drizzled with olive oil and sprinkled on some sea salt and black pepper. Then I nestled in the fish which I pat dry and covered well with pepper and squeezed a few lime wedges over.<\/strong><\/p>\n

I sliced up some green onions reserving the top part as a garnish for after and sauteed the bottoms with some minced garlic. I toped the fish with the garlic-onion mixture. I sliced the tomato into thick slices and then laid them on top of the fish.<\/strong><\/p>\n

I covered the whole dish with some alumminum foil and placed it into my oven. The oven doesn\u2019t really have a temperature setting but instead a flame level so I choose a medium-high setting and cooked the dish about 30-35 minutes. The goal was to get the fish to flake off easily. I cannot say exactly my time and temperature combo, but I was aiming to allow it to bake in a 400 degree oven for about 40 minutes.<\/strong><\/p>\n

While it baked I made some simple white rice and cooked some fresh green beans to balance out our meal and presto \u2013 delicious fish dinner for two. I sprinkled the remaining green onions on top of the fish before serving and had some extra lime wedges for a little extra citrus punch. The lime helped to add some flavor to the rice as well.<\/strong><\/p>\n

I was actually surprised at how easy it was to make and it tasted so good. It was delicious and fresh. We didn\u2019t know what to expect, but sailfish might just make it into our more regular diet. I had actually frozen this piece from a few weeks ago and it still tasted great so I have no problem buying a little extra just to have stuff on hand.<\/strong><\/p>\n

 <\/p>\n

\"jcs-sportfishing-cabo-logo21-300x249\"<\/a><\/p>\n

Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail:\u00a0caboluxuryhomes@gmail.com
\nWebsite:\u00a0http:\/\/www.vacationrentalsloscabos.com<\/a>
\nOffice Locally 145 8631
\nHome Locally 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039<\/p>\n","protected":false},"excerpt":{"rendered":"

We do not recommend killing a Sailfish but if you hook one and the fish for some reason cannot be released here is a recipe for that occasion. 1 lb sailfish steak\u00a0(no skin) 2 green bell peppers\u00a01 small onion 2 green onions 2 cloves of garlic 1 tomato olive oil sea salt and pepper lime […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5578"}],"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\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=5578"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5578\/revisions"}],"predecessor-version":[{"id":5579,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5578\/revisions\/5579"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=5578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=5578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=5578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}