Sunday, April 8, 2007

0 Fish mexicana recipe

Today Chef has been very busy in Jeenas Kitchen.

Chef created this dish that adds a touch of spice to fish.

This fish recipe uses fresh caught mackerel and fresh chilli in a tomato base sauce.


2 Green chilis (chopped)

1 Red chili (chopped)

1 Red pepper/capsicum (diced)

1 Green pepper/capsicum (diced)

1/2 Cup creamed tomatoes

2 Small onions-finely chopped

Olive Oil

2 Whole mackerel (gutted etc)

For the Chunky Sauce

Fry the onions for a few minutes, mush the chilli in a mortar and pestle then add to the onions.

Cook for a minute or two then add the peppers/capsicums and creamed tomato with a splash of water to loosen it up.

Add salt and pepper to season.

Simmer for 10-20 minutes.

How to cook the fish

Make sure you have cut the head and tail off and that the fish is gutted(your fish monger will do this if you request it ).

Put 3 slits diagonally on each side of the mackerel.

Cook them on a hot griddle/frying pan for a few minutes on either side - then put the fish on to an oven tray with a splash of water straight into a hot oven 220C for 10-15 minutes until the fish is cooked through to the bone.

Chef served thsi fish recipe with mushroom pea rice and the combination tasted delicious.

So delicious infact.

That this is all that was left on the plate!

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