{"id":9288,"date":"2016-03-08T10:11:59","date_gmt":"2016-03-08T17:11:59","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=9288"},"modified":"2016-03-08T10:11:59","modified_gmt":"2016-03-08T17:11:59","slug":"jcs-baja-rum-punch-cocktail","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2016\/03\/jcs-baja-rum-punch-cocktail\/","title":{"rendered":"JC,s Baja Rum Punch Cocktail !!"},"content":{"rendered":"

From The Admirals Kitchen is Open Again!!<\/strong>
\n Veracruz-Style Red Snapper!<\/strong>!<\/p>\n

2<\/strong> tablespoons olive oil
\n1\/2<\/strong> white onion, diced
\n3<\/strong> cloves garlic, minced
\n1<\/strong> tablespoon capers
\n1<\/strong> tablespoon caper juice
\n1<\/strong> cup cherry tomatoes, halved
\n1\/3<\/strong> cup pitted, sliced green olives (such as Castelvetrano
\n1<\/strong> jalapeno pepper, seeded and chopped
\n2<\/strong> teaspoons chopped fresh oregano
\n2<\/strong> teaspoons olive oil
\n2<\/strong> (7 ounce) red snapper fillets, cut in half
\nsalt and pepper to taste
\n1\/2<\/strong> teaspoon cayenne pepper, or more to taste
\n2<\/strong> limes, juiced<\/p>\n

Directions<\/strong><\/p>\n

1<\/strong>. Preheat oven to 425 degrees F (220 degrees C).
\n2<\/strong>. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
\n3<\/strong>. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
\n4<\/strong>. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
\n5<\/strong>. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
\n6<\/strong>. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.<\/p>\n

Mexican Style Pacific Red Snapper<\/strong>
\n *Serves 2<\/strong><\/p>\n

2<\/strong> red snapper fillets
\n1\/4<\/strong> cup of finely chopped red onion
\n5<\/strong> small cluster tomatoes (quartered)
\n3<\/strong> cloves of garlic, crushed
\n3<\/strong> tablespoons of chopped parsley
\n1<\/strong> tablespoon of butter
\n1<\/strong> tablespoon of fresh lemon juice
\nsalt & pepper
\nsprinkling of dried thyme
\n1<\/strong>. Heat the butter in a large skillet over medium heat. Add onion and garlic and saute for a bit until the onion is slightly softened. Add the tomatoes, salt, pepper, squeeze of lemon juice and a light sprinkle of thyme.
\n2<\/strong>. Cook for 2-3 minutes, until the ingredients just begin to resemble a chunky fresh pasta sauce.
\n3<\/strong>. Lightly salt & pepper the fish fillets and add them into the pan.
\n4<\/strong>. Cook each fillet for about 2-3 minutes per side (continue flipping 1-2 more times, depending on how thick the fillets are and how quickly they cook).
\n5<\/strong>. Fish will be done when it\u2019s white and begins to flake.
\n6<\/strong>. Serve it with the sauce scooped over. (We also roasted some market carrots and broccoli as a side dish).<\/p>\n

JC,s Baja Rum Punch Cocktail !!<\/strong><\/p>\n

2. 1 cup Bacardi\u00ae 151 rum
\n1\/2<\/strong> cup Myer’s\u00ae dark rum
\n1\/4<\/strong> cup Malibu\u00ae coconut rum
\n2 1\/2<\/strong> cups pineapple juice
\n2 1\/2<\/strong> cups orange juice
\n1\/4<\/strong> cup lime juice
\n3<\/strong> tbsp grenadine syrup
\nice cubes
\n3.
\n4. Mix all ingredients together in a blender or punch bowl. Pour over ice cubes in any type of glass.<\/p>\n

BEWARE:<\/strong> Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http:\/\/www.jcsportfishing.com<\/a> http:\/\/youtu.be\/tSXN6pifQyQ<\/a><\/p>\n

 <\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a>Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com<\/a>
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen is Open Again!! Veracruz-Style Red Snapper!! 2 tablespoons olive oil 1\/2 white onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper juice 1 cup cherry tomatoes, halved 1\/3 cup pitted, sliced green olives (such as Castelvetrano 1 jalapeno pepper, seeded and chopped 2 teaspoons chopped fresh oregano 2 […]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[21,613,1481,364],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9288"}],"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\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=9288"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9288\/revisions"}],"predecessor-version":[{"id":9289,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9288\/revisions\/9289"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=9288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=9288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=9288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}