Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette

Total Time:
30 min
Prep:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
  • 1 ounce 100 percent agave tequila
  • 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
  • 1 jalapeno, de-stemmed, minced with the seeds
  • 1 onion, sliced
  • 4 limes, juiced
  • 1 tablespoon soy sauce
  • Salt and black pepper
  • Nopal Salad, recipe follows
  • Cilantro Agave Vinaigrette, recipe follows
  • 1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
  • Nopal Salad:
  • Grapeseed oil, to cook
  • 1 tablespoon minced ginger
  • 2 shallots, minced
  • 2 cups 1/4-inch strips nopal
  • 1/2 cup cilantro-agave vinaigrette, recipe follows
  • 1/2 pound mixed field greens
  • Salt and freshly ground black pepper
  • Cilantro-Agave Vinaigrette:
  • 2 cups washed, dried, and picked cilantro
  • 2 cloves garlic
  • 2 tablespoons agave syrup
  • 1 tablespoon Dijon mustard
  • 2 limes, juiced
  • 2/3 cup grapeseed oil
  • Salt and black pepper
Directions

In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.

Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.

Beverage: Some Traditional Tequila/Beer Combo with lime

Nopal Salad:

In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.

Cilantro-Agave Vinaigrette:

In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.


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