Mexican Fish Steak Recipe
If you are looking for a traditional mexican fish steak recipe, you are in the wrong place. We specialize in Bengali cuisine, so I won’t lie and label the dish as an authentic mexican fish recipe. But it is a really delicious Mexican fish recipe.
But on the topic of being authentic, what makes Mexican food Mexican? The answer will vary but most will agree that mexican must have bold and spicy flavors. Some will also argue that the presentation needs to be colorful, and use fresh ingredients.
Well our fish steak recipe ticks all those boxes. Bold and spicy flavors is a characteristic shared by both Bengali and Mexican cuisines. Mexican cuisine especially uses earthy spices like coriander. And if bold flavors are what attracted you to this dish, I recommend checking out our spice collection. This assorted collection of whole spices is perfect for anybody eager to explore bold flavors..
Now back to the recipe. Calling it a Mexican Fish Steak will not be wrong. And what I can guarantee is that this is the best mexican fish recipe from any Bengali cooking website.
I will actually go further and say this is the best mexican fish recipe ever made in Asia. And for you to argue, you will have to first try the fish recipe yourself – which you will not regret.
Moni Dadi never limited her culinary arts to any specific region. From her diary we got amazing fusion recipes like Tuna Tikia, a famously western fish made in an Eastern way. And from the same diary comes this Mexican Fish Steak recipe.
What kind of fish is used in Mexican food? Mexican food typically contains cod, red snapper, and tilapia. There are other fish being used in Mexican cuisine, but these names pop up first. And any of these fish is exactly what you need for this Mexican fish recipe.
Now Moni Dadi did not go full Mexican with the dish, the other ingredients are mostly what you would expect from a typical fish steak recipe. Jalapenos are the only ingredient that stood out.
But Moni Dadi did make sure that this fish steak recipe had the looks and color of a proper mexican dish. The dish is much more colorful than a typical Bengali fish steak recipe.
While I was looking up other fish steak recipes, I wondered what is the difference between a fish fillet and a fish steak? The difference is in the way the fish is cut. A fillet is a cut of fish taken parallel to the spine, while a fish steak is cut perpendicular to the spine. That’s why a fillet is a completely boneless cut of fish, but a steak cut can contain some bones, and even part of the backbone.
While Moni Dadi’s version uses a fish steak, you can easily adapt this to a fish fillet if that’s what you prefer. The cut of the fish does not matter, but make sure you adjust the recipe if you choose a different fish.
This easy fish steak recipe also happens to be surprisingly quick. You can make the fish steak with only 20 minutes of prep and 30 minutes of cooking. And the ingredients are all common, so you can whip the dish up for a weeknight dinner and still impress your guests.
Ingredients
- 24 ounces firm white fish – like cod barramundi, tilapia
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon oil pure olive oil
- ½ cup tiny tomatoes
- ½ medium onion – sliced thin
- 3 cloves garlic – minced
- 1 jalapeno – minced
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt
- Fresh ground pepper
Instructions
- Prepare the fish :Combine the ground cumin, smoked paprika, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.
- To heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook 2 to 3 minutes.
- Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.
- Add the tiny tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion, and garlic. Sauté and additional 2-3 minutes until onions soften.
- De-glaze – Add the broth to the skillet. Bring to a boil, and reduce by about half.
- Add the jalapeño and lemon juice. Season with sea salt and fresh ground pepper. Simmer an additional 5 minutes.
- Serve the Pan-Seared Mexican Fish – Add the cooked fish back into the skillet. Spoon sauce over the top. Garnish with chopped chives or any garnish of your choice
