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Fish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of the chicken and beef tend to dominate the menus of Mexican restaurants. Fish and seafood is popular in Mexico, however, especially in areas located along the coastline.
If you have spent a vacation in Mexico, you might have been staying at one of the coastal resort and perhaps you were lucky enough to try at least one seafood dish during your stay.
How To Make Mexican fish dishes
Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews or soup recipes. It can be used to make a salad or side dishes and you can also do it with appetizers.
Ceviche is raw fish dish, where filets are chopped and marinated with citrus juice. Citrus juice cooks flesh seafood and onion dish is very delicious. Cod is another popular ingredient in this cuisine it is versatile enough to be used in a wide range of dishes.
Alternatives To Cod
The mild taste of cod which makes it suitable to make authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod is have a pleasing texture that suits the dishes south of the border very well.
The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice Mexican cod stew a little.
The fact that it is done in a microwave oven means cooking time is very short, which is great if you are hungry and do not want to wait too long for the food to cook.
What You Need
- 3/4 cup frozen corn kernels
- 1 lb red new potatoes
- 1/2 teaspoon ground cumin
- 1 teaspoon olive oil
- 2 thinly sliced shallots
- 1/4 cup chopped, fresh cilantro
- £ 1 skinless cod filet, 1 1/2 inch pieces
- 14 1/2 oz canned diced tomatoes, drained
- Salt and black pepper
How to Make it
Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.
Scrub red potatoes and slice them thinly. Mix them with oil and shallots in a two-quart bowl. Cover the bowl with a lid and microwave for six minutes on high.
Order cod in a single layer around the bowl on top of the potatoes. Sprinkle a little salt and pepper on top.
Spoon tomatoes and corn mixture in the center and cook in microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine taste and garnish with cilantro leaves.
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Source by Christine Szalay Kudra