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Searching Acapulco's Restaurants for Authentic Mexican Food - continued By Habeeb Salloum |
| WAVE Journey.com Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
Bio: Habeeb Salloum is a freelance writer, author and member of Travel Media Association of
Canada (TMAC) residing in Toronto, Canada. He has travelled extensively to most parts of the world
and written comprehensively about topical items, tourism and the cuisines of the countries through
which he has journeyed.
Habeeb has hundreds of published articles about various types of travel destinations,
entertainment, food, literature and topical and cultural subjects. In addition, he has five books and
18 chapters in books published, relating to these subjects.
Canada (TMAC) residing in Toronto, Canada. He has travelled extensively to most parts of the world
and written comprehensively about topical items, tourism and the cuisines of the countries through
which he has journeyed.
Habeeb has hundreds of published articles about various types of travel destinations,
entertainment, food, literature and topical and cultural subjects. In addition, he has five books and
18 chapters in books published, relating to these subjects.
| Fish with Coleslaw - Pescado a la Talla Serves 6 This one of Acapulco’s well-known dishes, evolved from traditional Mexican cuisine with a touch of the new like the use of mayonnaise. 3 small red snappers, cleaned and washed then cut into 2 pieces each lengthwise 1 teaspoon salt 1 teaspoon pepper 1/2 cup Adobo 1/2 cup mayonnaise 4 cups shredded cabbage 1/2 cup finely chopped coriander 4 tablespoons lemon juice 2 tablespoons honey 1/8 teaspoon cayenne 3 tablespoons olive oil 6 small tortillas lightly fried 3 tomatoes cut into 1/4 inch thick slices |
~ Place the fish in a casserole then
sprinkle with 1/2 teaspoon of the salt
and 1/2 teaspoon of the pepper.
~ In a small bowl, combine the Adobo
and mayonnaise then coat the fish on
both sides with the adobo/mayonnaise
mixture.
~ Refrigerate for about 4 hours.
~ In the meantime, prepare a coleslaw
a large bowl by tossing together the
cabbage, cilantro, lemon juice, honey,
cayenne and remaining 1/2 teaspoon
of salt and pepper then set aside.
~ Heat olive oil in frying pan then fry
fish over medium heat on both sides
until lightly browned - about 6 minutes
- then set aside.
~ Serve by placing in the center of six
dinner plates a tortilla.
~ Place tomato slices on the tortilla.
~ Spread a sixth of the coleslaw over
the tomatoes on each plate then top
with a piece of the fish. Serve hot.
sprinkle with 1/2 teaspoon of the salt
and 1/2 teaspoon of the pepper.
~ In a small bowl, combine the Adobo
and mayonnaise then coat the fish on
both sides with the adobo/mayonnaise
mixture.
~ Refrigerate for about 4 hours.
~ In the meantime, prepare a coleslaw
a large bowl by tossing together the
cabbage, cilantro, lemon juice, honey,
cayenne and remaining 1/2 teaspoon
of salt and pepper then set aside.
~ Heat olive oil in frying pan then fry
fish over medium heat on both sides
until lightly browned - about 6 minutes
- then set aside.
~ Serve by placing in the center of six
dinner plates a tortilla.
~ Place tomato slices on the tortilla.
~ Spread a sixth of the coleslaw over
the tomatoes on each plate then top
with a piece of the fish. Serve hot.
Note: Instead of the coleslaw and tomatoes, the fish can be served with a salad and rice.
| Page 3 of 3 / Previous Page / First Page |
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