From The Admirals Kitchen is Open Again!!
Pan Fried Sierra!!!
Now you are ready to cook fish as simply as possible: pan-fried. Allow about 6-8 oz. (about 200 grams) per serving, or just eye-ball an amount that looks good for your appetite. For each 6-oz. fillet, prepare 1 tablespoon of flour, seasoned with salt and pepper. Dredge the fish in the flour, coating it well on all sides.
Heat a skillet over medium heat with equal amounts of olive oil and butter . If you are cooking 2 fillets, 1 tablespoon of each is enough. When the butter has stopped foaming, put the fillets in the pan. Allow 8-9 minutes of cooking per 1 inch of fillet thickness. Halfway through cooking, turn the fillets over and cook the other side. Serve with lemon or lime slices and garnish with fresh cilantro. If you want a recipe that is even easier, skip the dredging in flour part. Heat equal amounts of olive oil and butter, season the fillets with salt and pepper, and cook following the same instructions.
If this is still too much work for you, slice the raw fish so thin you can almost see through it, squeeze a few drops of lime juice and sprinkle tamari or soy sauce on the slices, and eat sashimi style. You would only do this with the freshest of fish caught the same day and you only do this with fish you filleted yourself, to avoid contamination at the fish market.
Sierra Ceviche JC Style
- 2 lb of any fish you bring back like Sierra Mackerel
- 2 cups of fresh lime juice (bottled is OK but fresh is better)
- 3 cloves of garlic minced
- 2 lb of ripe tomatoes diced
- 1 cup of diced white onions
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of fresh ground black pepper
- 1 or 2 Serrano peppers diced and seeded (1 if you like it medium, two 2 if you like it spicy, or none if you like it mild)
Cut the fish into 1/2 inch cubes. Place the fish in a glass bowl and cover it with the lime juice. It is important to cover the fish completely with the lime juice. Marinate the fish at room temperature for 2-3 hours.
In a separate bowl mix the tomatoes, onions, cilantro, Serrano peppers and minced garlic. Add salt and pepper mix, cover and set in the refrigerator.
After the fish is finished, rinse in cold water 2- 3 times. Cover the fish with cold water and let stand for 5 minutes. Drain the fish and mix with the tomato mixture. Add more salt and pepper to your taste, serve on crackers or tortilla chips and enjoy.
BEWARE: 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.
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