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Mexican Seafood Recipes
Make camarones a la diabla aka Diablo shrimp aka super hot and spicy shrimp recipe. Shrimp cooked in a homemade salsa. MAKING 1. Peel the shrimp leaving the tails on for presentation. Lay on a towel to dry. Set aside while you make the sauce. 2. Chop the
How to Make Camarones a la Diabla | Diablo Shrimp
This easy recipe for crispy fish tacos is straight forward and very delicious. Most people think tacos can only be made with meat beef pork or chicken but tacos dont stop there. If youre looking for something different fresh and new think fish tacos. MAKING 1.
How To Make Tacos : Fish Taco
When you are looking for quick side dishes try making some Tilapia with tomatillo salsa and sour cream sauce. It will turn out into an amazing dish to serve with other meat or vegetable dishes. In this video the chef demonstrates the easiest way to bake the
How to Make Baked Fish with Tomatillo Salsa and Sour Cream
If youre stumped on what to make for dinner try this easy fish taco recipe. Dredged in cormeal and pan seared it tastes just as crispy and delicious as if you deep fried them but its healthier and not as messy Served with a simple guacamole this meal would
Dinner Reinvented, Fish Tacos
Chef Matt Levin puts his spin on Halibut Al Pastor. He uses pineapple avocado and peppers in this unique preparation of a Mexican classic. This video is a creation of hypehits. You can visit hypehits for complete recipes and more videos.
Halibut Al Pastor
GETTING READY 1 Chop half of the pimientos. Reserve the other half for garnish. 2 With cold water wash the fish thoroughly. Gently pat dry the fish. 3 In a glass baking dish arrange the fish fillets. 4 Over the fish pour the lime juice. 5 Refrigerate covered
Skin and bone fish and cut into small pieces. Take a pie dish place fish pieces in it and cover with lemon juice. Marinate a few hours this being the only cooking process. Pour off extra liquid and add oil onion tomatoes olives coriander and chilli. Mix in
Mexican Pickled Fish
Fill a small saucepan about 6 inches in diameter with enough oil to measure 2 inches in depth. Heat the oil to 350 F on a deep fat frying thermometer or test with a cube of bread. Working with 1 tortilla at a time drop it into the hot oil. Carefully push an
Mexican Shrimp Baskets
ln a grinder process the bread pieces to get fresh bread crumbs. Boil fish in a saucepan with 1 cup water 1 bay leaf 1 green cardamom and 1 2 tsp salt. Cover and cook for 3 4 minutes on medium heat. Strain. Chop the boiled fish to get small pieces. Mix bread
Mexican Fish Patties
Matalote are lip smacking yummy side dish This delicious Matalote is incomparable and so difficult to resist. Try this excellent Matalote. Cut the fish into serving pieces and place them in a heavy pot with a tight lid. Add the onions parsley mushrooms thyme
Fring water to boil in a large saucepan over high heat. Add seasoning and shrimp. Return to boil remove from heat and set aside for 5 minutes. Drain shrimp in colander and run under cool water. Peel devein and cut shrimp in half horizontally to retain C shape.
Mexican Shrimp Salad
Combine 1 tablespoon oil lemon juice cumin chili powder and garlic in medium bowl. Stir in shrimp and marinate 20 minutes stirring fish occasionally. Heat remaining oil in large skillet over medium high heat. Saute onion and red pepper until tender but not
Mexican Shrimp Fajita Salad
MAKING 1 Mix together lime juice with olive oil salsa and cilantro. 2 Then take a large bowl and toss cucumber avocado with the shrimp and salsa dressing. SERVING 3 Place lettuce on 2 large plates and put shrimp salad on it. 4 Garnish it with cilantro sprigs.
Mexican Shrimp Salad
In medium bowl combine rice corn bell peppers scallion and olives. In small bowl whisk together salsa oil lime zest and juice and cumin pour over rice mixture and stir to combine well. Cover with plastic wrap and refrigerate until thoroughly chilled at least 2
Mexican Corn And Rice Salad With Jumbo Shrimp
1. Preheat the oven to 350 . Place the almonds on a baking sheet and bake for 5 to 8 minutes or until toasted. Remove the almonds and set aside. Reduce the oven temperature to 250 . 2. Sprinkle the fish with the salt and pepper. Break the eggs into a shallow
Mexican Style Sole with Almonds
1. Preheat the oven to 180 C 350 F Gas Mark 4. Wash the trout and pat dry with absorbent kitchen paper. Season the cavities with salt and pepper and fill with a few coriander cilantro leaves. 2. Place the fish side by side in a shallow ovenproof dish. Sprinkle
Baked Trout Mexican Style
In a bowl combine catsup lime peel lime juice wine salt to taste and hot pepper seasoning. Add shrimp and toss to coat completely. Cover and chill for at least 4 hours or until next day. Prepare guacamole mound in center of a round serving plate. Drain chilled
Mexican Shrimp Appetizer
Prepare shrimp according to package directions. Reserve 6 whole shrimp dice remaining shrimp. Combine shrimp and next 7 ingredients in large bowl toss gently.
Mexican Shrimp Corn Salad
1. Preheat the oven to 450 F. Heat 1 tablespoon of the olive oil in a medium skillet over medium high heat. Add the salsa and cook stirring until thickened about 3 minutes. Pour salsa into a 9x13 inch baking dish and cool slightly. 2. Slice the scallions.
Mexican Fish and Chips
Cut fish in small thin pieces if scallops are used dice or thinly slice them. Place in a bowl stir in lemon or lime juice and refrigerate for 2 hours. Stir in chiles onion tomatoes salt oregano and olive oil.
Fish Appetizer Acapulco-Style
In shallow nonmetallic dish large enough to hold swordfish steaks in single layer combine lime juice oil chili powder hot pepper flakes and oregano. Add fish to marinade turning to coat on both sides. Refrigerate covered 1 hour turning occasionally. Remove
Mexican Grilled Swordfish
Cook fish portions according to package directions. Meanwhile heat 1 4 inch shortening in skillet. Fry tortillas till lightly browned. Drain on paper toweling. Place cooked fish portion on tortilla top with lettuce tomato slice and shredded Cheddar cheese.
Mexican Fish Portions
Mexican Shrimp Salad has a Luscious taste.The Lemon Flavour and Tangy gives the Mexican Shrimp Salad Implausible taste. Must catch it Blend lime juice with olive oil salsa and cilantro. In a large bowl gently toss cucumber and avocado with shrimp and salsa
Mexican Shrimp Salad
Place frozen block of fish on 20 X 12 inch piece of heavy duty aluminum foil seal securely. Cook on ungreased cookie sheet in 450 oven 25 minutes. Turn back foil pour margarine over fish. Sprinkle wtih salt top with salsa and olives. Cook uncovered until sauce
Hot Mexican Style Fish