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

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
  2. 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.

Nopal Salad:

  1. 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:

  1. 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.

Cook’s Note

Beverage: Some Traditional Tequila/Beer Combo with lime