Embrace your inner Chef and prepare your favorite fish and seafood with these delicious BAJA recipes:
FILETE DE PESCADO GUAJILLO Y AJO
Courtesy of CABO WABO
180 gr white fish fillet
1 filleted guajillo chili
2 sliced garlic cloves
1/4 small white onion, chopped
2 tablespoons olive oil
White wine splash (to taste)
Salt and Pepper
In a frying pan add the olive oil. When hot add the onion, garlic and guajillo chili. Wait a few minutes until garlic is cooked and add the fish fillet. Once the fish is browned (3 or 4 minutes) add the salt and pepper and turn it over. Try not to burn the ingredients when adding the white wine.
Serve on the plate with the juice and all the ingredients on the fish. Garnish: White rice, carrots and sautéed broccoli.
Accompany with a very cold beer!
PULPO A LAS BRASAS
Courtesy of Georges restaurant at La Marina Inn
200 grs Boiled Octupus Tentacles Adobo de guajillo (guajillo, agua, sal) 150 grs Guajillo Salsa (Guajillo Chili, water & salt)
1 slice of grilled Pineapple
150 grs Guacamole
50 grs pureed beets with butter
150 grs sliced bell peppers
150 grs Green pepper
Limón 1 lemon
1 gr Cumin
2 Garlic Cloves
Dash of sugar
Salt & Pepper
Prepare the octopus
Preheat the oven to 200°. In a large enameled cast-iron casserole, heat the olive oil. Add half of the octopus and cook over moderately high heat, turning, until lightly browned all over, 15 minutes. Transfer to a plate. Repeat with the remaining octopus.
Step 2 :
Add the garlic to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the pimentón and cook, stirring, until fragrant, about 20 seconds. Carefully add the sherry and bring to a boil. Return the octopus to the casserole, cover and braise in the oven until very tender. Let the octopus cool completely in the liquid.
Meanwhile, make the sauce
In a medium saucepan, toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes. Remove from the heat and let stand until the chiles are softened, about 20 minutes. Transfer to a blender and puree until smooth. With the machine on, gradually add a little water, salt, garlic, cumin and season the octopus with sauce.
Grill bell and green peppers in olive oil, lemon and sugar
Beet Puree- Boil beets and blend with a little water and butter
Serve octopus on pineapple, decorate with remaining ingredients and serve with guacamole and beet puree!