Thursday, July 17, 2008
Mojarra Frita a la Mexicana (Tilapia a la Mexicana)
In this dish fish is seasoned, lightly fried, and simmered in a very light sauce (if it can be called that), I am not a fan of whole tilapia, my mother really enjoys it and many Mexicans love tilapia (which they call "Mojarra" pronounced "mo-ha-ra" but you got to roll the "r")
Anyway I'm sure you'll get really good results using any fish you enjoy. I think this would be great with a "Red Snapper", "Black Pomfret", "Catfish", "Sockeye Salmon" cut in segments, "Rainbow Trout" or simply "Trout", "Pollack" etc. you get the point.
-2 medium with slits cut on the side whole tilapias (opened up, cleaned, scales removed by scraping in opposite direction with a knife, remive all guts with hand, and those wierd things in the gills. Then with a knife scrape of anything greyish black inside it will make the fish bitter also don't cut or rip a sack near the head it will make it bitter just remove it whole rinse fish well don't be afraid to use your hands be SAVAGE)
-6-8 cloves or more crushed minced garlic preferably mashed to a paste
-salt 1 teaspoon or more to taste
-ground black pepper 1 teaspoon
-1 large or 2 small tomatoes minced
-1/2 onion minced
-1 serrano chili pepper or jalapeno minced or sliced into thin rounds
-1/2 cup cilantro minced
-Mix garlic, lime juice, salt and pepper together, rub all over the fish, and fill the slits with it to.
-Heat generous amount of olive oil on medium high in a pan and add fish pan-fry fish brown on both sides about 3 minutes on both sides and set aside
-In dripping sautee onions and chili pepper until translucent and fragrant. Add diced tomato and cilantro season with a little of salt
-Add fish back and cover with sautee. Cover and steam for about 5-1o minutes until tomatoes release some juice. It is not suppose to be a saucy dish.