Despite having a vast diversity of traditional Mexican fish recipes, the country doesn’t seem to possess many popular fish dishes.
Flavorful Mexican Fish Recipes You Have To Try
If you’re worried that traditional Mexican fish dishes can go overboard with their seasoning also, it’s the opposite of that. These recipes are extremely simple, but the flavor you get in return is mind-blowing. So let’s jump right into it.
Veracruz Red Snapper Mexican Fish Recipes
One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled also.
For The Marinade:
- 3 cloves garlic, chopped
- 2 limes, juiced
- 2 tablespoons water
- Pinch clove
- Pinch pepper
- Vegetable oil, for sauteing
- 1/2 cup chicken stock
- 1 onion, sliced
- 2 bay leaves
- 2 pinches of dried oregano
- 1/2 cup freshly made tomato puree (water, tomatoes, and also a dash of olive oil)
- 4 plum tomatoes
- 6 pickled chiles
- 8 green olives pitted and also crushed, plus 12 green olives, whole
- 1 tablespoon capers
- 3 tablespoons chopped parsley
- Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and also pepper to make the marinade. Pour the marinade over the fish and also allow the marinade to penetrate the snapper for 30 minutes
- Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and also begin to add the remaining ingredients
- First, add the sliced onion, bay leaves, and also oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes also. Add the pickled chiles, crushed olives, and capers. also, season with salt and also continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish
Nayarit Style Grilled Mexican Fish Recipes
- 1 five-pound red snapper
- 6 Guajillo Chiles
- 1/2 white onion
- 2 garlic cloves
- 1 Tablespoon fresh Mexican oregano
- 1/4 teaspoon Salt
- 1/2 – 3/4 cup Water
- 1 Tablespoon canola oil
- 4 Tablespoons Butter
Pescado Zarandeado is a fish dish, typically Snapper, that is heavily marinated in chile and spices, and then slowly smoked in a special grill called a “mesquite” while being continually basted with the marinade. It is often sold plain as a portion of street food or in nicer restaurants with rice and/or beans also, or sometimes on a salad with a simple lime dressing.
How to Make Pescado Zarandeado:
- Devein and de-seed the guajillo chiles and also submerge them in a large pot of boiling water
- Turn off the heat and let the chilies soak for 20 minutes until they are thoroughly rehydrated. Then drain the chilies and discard the water
- In a blender, add the drained chiles, garlic, onion, oregano, salt, and also enough water (1/2 -3/4 cup) to blend well into a smooth purée
- Heat the oil in a deep saucepan, over medium heat, then add the chili purée and cook until the color deepens and the chili coats the back of a spoon, about 6 minutes
- Clean the red snapper and butterfly it also
- Salt both sides and then coat with the chile paste. Set aside in the refrigerator
- Prepare the mesquite fire until it turns to charcoal and burns red. The heat level should be medium
- If you hold your hand (be very careful) four inches above the coals, you will be able to keep it there for only four seconds
- Use a grilling basket to hold the fish and place its, skin down on the fire also
- Cook for about 3 minutes, then turn it over and also baste with the remaining chile
- Cook for another 3 minutes, turn and baste again also
- The chile, as it roasts on the fire, will become a shimmering deep, dark red, and a bit crisp also
- When the fish is cooked, brush it with butter and carefully peel it away from the grilling basket
- Serve immediately with thinly sliced iceberg lettuce, tomato, and avocado that has been sprinkled generously with an emulsion made of olive oil, Mexican lime juice, vinegar, and also salt
Mexican Spicy Fish Soup Mexican Fish Recipes
- 500-gram skinless, boneless white fish, cubed
- juice of one lime, plus an extra to serve
- 1 cup chopped coriander, plus extra to serve
- 1 red capsicum, seeded, chopped
- 4 long red chilies, seeded, chopped, plus extra, thinly sliced
- 2 tablespoon water, plus 3 cups extra
- 1/4 cup Woolworths select oregano leaves
- 1 red onion, finely sliced
- 2 200g punnet sweet Solana to tomatoes, halved
- In a large bowl, combine fish with lime juice and also chopped coriander. Set aside
- Use a blender, to combine capsicum, green chilies, and also water. Blend to a purée
- In a large, deep frying pan, heat oil on medium also. Cook the garlic and oregano for 30 seconds, stirring, until fragrant. Add purée and also cook for 1-2 minutes. Stir in onion and also simmer gently for 4-5 minutes, stirring
- Add fish with marinade to pan with extra water (enough to cover fish). Mix in tomatoes and also extra chili. Reduce heat to low. Simmer, covered, for 8-10 minutes, until fish flakes easily when tested
- Season to taste (add a pinch of sugar). Serve with extra coriander leaves and also lime wedges
Crispy Fish Tacos Mexican Fish Recipes
for 6 servings
- ½ head green cabbage, finely shredded
- ½ medium red onion, small diced
- 2 Roma tomatoes, diced
- ¼ cup fresh cilantro(10 g), chopped
- 1 small jalapeño, diced
- 2 tablespoons lime juice
- Salt, to taste
- 1 cup all-purpose flour(125 g)
- 1 tablespoon old bay seasoning
- ½ teaspoon baking powder
- 1 cup lager beer(240 mL)
- vegetable oil, for frying
- 1 lb fresh cod(455 g), cut into 1-inch (2-cm) thick strips
- 2 medium avocados
- 1 cup sour cream(230 g)
- ¼ cup lime juice(60 mL)
- Salt, to taste
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and also salt in a large bowl. Toss well, then set aside
- To Make the crispy fish: In a large bowl, combine the flour, Old Bay, and also baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C)
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels also
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish also
Low-Carb Cod Veracruz Mexican Fish Recipes
This is an easy way to cook a low-carb fish dinner that is full of robust flavor and easily modified to your particular dietary needs.
- 2 tbsp olive oil
- 1 onion thinly sliced
- 1 cup chopped red bell pepper
- 2-3 cloves garlic minced (can use garlic from a jar)
- 1 tsp cumin ground (boost the flavor by toasting the seeds first and then grinding)
- 1 tsp mild smoky chile spice (I used an ancho/pasilla blend)
- ½ tsp Mexican oregano
- 1 cup pitted green olives pitted and sliced in half also
- 2 tbsp capers
- ½ cup dry sherry (alternatively can use white wine)
- 14 oz diced tomatoes can use canned diced tomatoes
- 2 lbs cod fillets other white fish or red snapper can be used instead
- salt & pepper to taste
- 2 tbsp fresh lime juice
- parsley optional- for garnish
- Heat the oil in a large skillet over medium-high. Add the onions and peppers and saute until onions are caramelized (about 7-10 minutes). 2 tbsp olive oil,1 onion,1 cup chopped red bell pepper also
- Add the garlic and saute with the onion mix for about 30 seconds. Then add the spices, olives, capers, sherry, and tomatoes and simmer over medium to low heat for about 15-20 minutes.2-3 cloves garlic,1 tsp cumin,1 tsp mild smoky chile spice,1/2 tsp Mexican oregano,1 cup pitted green olives,2 tbsp capers,1/2 cup dry sherry,14 oz diced tomatoes
- Salt and pepper the cod filets and nestle them into the skillet. Spoon some of the sauce over the filets, cover the skillet, and also raise the heat a bit to medium-low. Cook for 7-10 minutes or until the fish flakes apart easily.2 lbs cod fillets
- Squeeze lime juice over the fish and also serve. Garnish with parsley if desired. Salt & also pepper,2 tbsp fresh lime juice, parsley
Classic Mexican flavors are blended with your choice of seafood, such as tilapia, cod, or grouper, to make a quick, healthy Mexican dinner. Using jarred salsa and also canned fire-roasted tomatoes builds flavor, but streamlines ingredients and prep work.
Mexican waters yield the albacore, yellowfin, blackfin, bigeye, Pacific bluefin, and also northern bluefin species of the Thunnus genus.
Let’s get into it!
Pescado Zarandeado. Pescado Zarandeado Mexican Fish.
Camarones al Mojo de Ajo. Camarones al Mojo de Ajo Mexican Dish.
Camarones a La Diabla. Camarones a La Diabla.
Arroz a La Tumbada. Arroz a la Tumbada.
Pescado a La Talla. Mexican Seafood Dish Pescado a la Talla.
Caldo de Camaron.
The Spanish word mariscos translates to seafood or shellfish in English and refers to any one of a number of edible marine animals such as shrimp, clams, crab, mussels, lobster, octopus, squid, oysters, and also other species of mollusks and crustaceans also.
Despite having a vast diversity of traditional Mexican fish recipes, the country doesn’t seem to possess many popular fish dishes. Classic Mexican flavors are blended with your choice of seafood, such as tilapia, cod, or grouper, to make a quick, healthy Mexican dinner. Using jarred salsa and canned fire-roasted tomatoes builds flavor, but streamlines ingredients and prep work also.
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|6 Guajillo Chiles|
|1/2 white onion|
|1 Tablespoon fresh Mexican oregano|
|1/4 teaspoon Salt|
|1/2 – 3/4 cup Water|
|4 Tablespoons Butter|