Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

test

RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Grilled Yellowtail with Charred Tomato-Nopal Salsa

Jurel con Salsa de Jitomate y Nopal

Serves 4

From Season 8  Mexico - One Plate at a Time

Ingredients

6 cloves garlic, peeled and finely chopped
1/2 cup good-quality olive oil
2 tablespoons fresh lime juice (preferably key limes- you’ll need about 4)
Salt
Black pepper, preferably freshly ground
4  6-ounce skinless yellowtail (or other firm white fish like American Red Snapper or striped bass) fillets
Charred Tomato-Nopal Salsa
1/2 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind)

Directions

1.  Marinate the fish.   Combine the garlic, olive oil and lime juice in a large bowl.  Season with 1/2 teaspoon salt and a little black pepper.  Place the fish in the bowl and smear all sides with the marinade.  Let stand for 30 minutes.

2.  Grill the fish.  Heat half of a gas grill to medium-high.  Or light a charcoal fire and let it burn until the charcoal is covered with white ash, then bank the coals to one side.  Lay the fish directly over the heat and grill until the grill marks are a rich brown and the fish releases from the grill, about 2 minutes.   Flip it over and grill the other side, then move it to the cooler side and let it coast slowly to perfect doneness (the fish will flake under firm pressure from a finger), about 3 to 4 minutes.

3.  Finish the dish.  Transfer each fillet to a dinner plate.  Spoon the Charred Tomato-Nopal Salsa over the top and garnish with the crumbled chicharron.  

Recipes