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Last week I had the pleasure of visiting Riviera Nayarit and staying at The Four Seasons in Punta Mita, Mexico for culinary classes and educational seminars about chocolate and Tequila. It was super to meet Executive Chef Philippe Piel in the morning to receive the fresh catch of the day. Various types of snapper came in off the local fishing boats and I enjoyed seeing with my own eyes the gorgeous fresh seafood that I would be tasting later on in the day. All guests are invited to pick out their dinner by attending this resort ritual.

Chef Piel was kind enough to share one of the hotel’s favorite dishes with me and I am passing the recipe along to The Daily Basics readers. Please enjoy!

Baja style fish tacos

3 servings

Ingredients

The Fish & Fixings

  • 9 each red snapper cut in strips (other fish for fish fingers are fine)
  • To taste salt and pepper
  • 9 pieces flour tortillas
  • 1 cup chipotle mayonnaise

For the batter

  • 1 Cup flour
  • 1 teaspoon chili powder
  • 1 cup chilled water
  • ½ cup Mexican beer
  • 1 whole egg
  • 2 liters vegetable oil to dip fry

Garnish

  • 1 cup purple and white cabbage julienned
  • 1 cup pico de gallo (diced tomatoes, white onion and cilantro mixed together)
  • ½ cup cilantro, chopped
  • 2 each lime cut in wedges
  • To taste salt and pepper

Preparation

  • In a deep sauce pan heat oil at 350°F
  • Season the fish strips with salt and pepper.
  • To make the batter: mix well all the ingredients and leave for a few minutes to rest at room temperature.
  • Dip the fish strips one by one into the batter and then in the hot oil and fry for 1 minute until cooked and golden brown.

Plate

  • Heat the tortillas over the flat top or in the oven
  • Place one fried fish strip on each tortilla, squeeze some Chipotle mayonnaise on top
  • Finish with the garnish and a squeeze of lime juice and chopped cilantro

 

 

I was a guest of The Four Seasons Punta Mita and Riviera Nayarit, but the opinions are my own.

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