Just after the New Year, Mark and I popped down to Baja California Sur (México) to visit our friends Christine and Bill in Todos Santos.
We met Christine just about 14 years ago when we first moved to Tucson. She and I hit it off immediately as she was a restaurant critic and I was — and still am — obsessed with food.
Several years later she married Bill. He and Markipedia love to talk about wide-ranging subjects: history, politics, religion, and growing up as a farm kid southeastern Pennsylvania. Then Chris and Bill retired to Todos Santos, Baja California Sur, México. They have been asking us to visit ever since.
As soon as we arrived, we understood how they fell in love with the beautiful town, the lush subtropical landscape, and the warm and friendly people.
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| We enjoyed dinner at The Green Room one evening. |
Not to mention the abundance of fresh fish and vegetables available on a regular basis.
On that Saturday, we walked a couple houses over to meet Maria who had just arrived in her truck with a fresh load of fish: halibut, parrot fish, shrimp, crab, and scallops.
We opted for parrot fish fillets, and headed to the market for inspiration on how we would finish the dish.
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| The view from the Green Room, and walking back to our car after dinner. |
All along, I had been thinking of this tomatillo salsa, but when we arrived at the green grover and found fresh ears of corn available, a vegetable salsa crept into my thoughts.
With the ingredients we picked up at the market and the beautiful herbs in Christine’s garden, we came up with this Thai-Mex salsa to top the seared fillets.
Why do I say Thai-Mex? It’s the herbs I used. The combination of cilantro, basil, and lemongrass reminded me of some Thai dishes I’ve had in restaurants.
This dish is extremely simple, and can be put together in advance to make final preparation a lot easier. And, if you don’t have all the herbs and vegetables, it doesn’t matter… Anything you have on hand would work beautifully.
We served the fish with a side of roasted carrots, onions, and oranges on a bed of tahini. We finished the evening with small dishes of homemade lime curd. The carrot and lime curd recipes will be forthcoming.
We dined to lively conversation and nature’s soundtrack of distant breakers beyond the palms.
~ David
Seared Fish with Thai-Mex Vegetable Salsa
4 fish fillets – any firm white fish will work
1/2 cup flour
1 teaspoon paprika, hot if you like
1 teaspoon salt
1/2 teaspoon pepper
extra virgin olive oil
2 tablespoons unsalted butter
1 poblano chile
1/4 red onion, chopped
2 small ears corn, kernels sliced from the cob
8-10 grape tomatoes, thinly sliced
2 tablespoons chopped cilantro
4 basil leaves, chopped
1 stalk lemongrass
juice of 2 Mexican limes, about 2 tablespoons
salt and pepper to taste.
Wash and dry the fish fillets and set them aside. Mix the flour with the paprika, salt, and pepper on a large dinner plate. Dredge the fish fillets in the flour mixture, making sure that all surfaces are well coated. Place the fillets in a baking dish, or on a platter, cover, and refrigerate until you are ready to cook them. I recommend that this be done several hours in advance. Coating the fish early helps keep the coating on when they are seared.
Meanwhile, prepare the salsa. Start by blistering the poblano chile over a gas flame or under the broiler. When the skin is well blistered and very dark, place the chile in a paper bag and let it steam for 10 minutes or so. Once the chile is softened, remove the blistered outer skin, then slice it open and remove and discard all the seeds and ribs. Dice the remaining flesh and set aside.
Place a skillet over medium heat and add a tablespoon of extra virgin olive oil. Add the diced red onion and corn kernels, and cook for five minutes, or until the onion is nicely softened and corn is cooked through. Add the sliced tomatoes and diced poblano chile and toss to combine. Stir in the chopped cilantro and basil. To prepare the lemongrass, cut the bottom 2 inches from the stalk and discard the rest. Remove the outer layers until you have reached the tender inner core. You can usually tell you have reached the inner core by the change in color. Finely mince the lemongrass and add it to the skillet. Cook for a minute or two then add the lime juice, season with salt and pepper, stir well, and remove from the heat. Set aside until you are ready to serve.
In a large nonstick skillet over high heat, melt 2 tablespoons butter and 2 tablespoons olive oil together. (It is important to cook fish at high heat to sear the outside and keep the inside moist.) When butter and oil or melted together, add the fish fillets being careful not to crowd them. Sear for 3-4 minutes per side (timing will depend on the thickness of your fillets) until you have a golden crust. Place cooked fillets on four dinner plates, and top with salsa. Serve immediately, garnishing with a sprig of basil, if desired
Serves 4.
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Frank
January 18, 2020 at 3:20 pmThis might be a bit off topic, but I've lately been thinking about place to retire and perusing this post and its photos, Baja California may be at the top of the list! I could use a ray of sunshine at the moment.
Cocoa & Lavender
January 23, 2020 at 3:50 amFrank – Baja California Sur is quite lovely (except, perhaps, Cabo…). If you need a connection to Christine, let me know – I am sure she owudl be happy to tell you about it! And, if you are seeking sunshine, I cna put in a good word for Tucson, too. 🙂
Gerlinde de Broekert
January 18, 2020 at 3:42 pmHow fortunate you are to have such nice friends in a beautiful place and how fortunate they are to have them cook you a delicious meal . I think I am making something similar tonight if I can find some good fish.
Cocoa & Lavender
January 23, 2020 at 3:50 amWe are fortunate, Gerlinde – and I hope you found some nice fish!
Kitchen Riffs
January 18, 2020 at 4:49 pmI've never been to Baja — the pictures are gorgeous. I want to know Christine and Bill! 🙂
Anyway, lovely dish. We often "dress up" fish fillets with salsas of all descriptions. It's a nice way to add some pizazz to the plate, both in terms of flavor and color. And it's a great way to eat your veggies, too. 🙂 Good recipe, fun post — thanks.
Cocoa & Lavender
January 23, 2020 at 3:50 amJohn – Christine and Bill are the best! If you decide to go, let me know and I will connect you!
Eha
January 19, 2020 at 12:03 amOh what a delightful post to encounter on a Sunday morning . . . thank you for the inviting Baja photos – my cruise visits have not allowed such riches to be photographed. The photo of the served fish belongs in a magazine ! Shall copy your fusion salsa . . . . am a coriander freak and there is a big pot of lemongrass in the garden. . . and I am not an accomplished corn cook . . . so ! Hope your Baja cold is well forgotten . . .
Cocoa & Lavender
January 23, 2020 at 3:51 amYou have a ll the best ingredients at hand, Eha – and it is so simple and healthy! Glad you have made it to Baja – hope the next time we get to see you in Tucson!
Eha
January 24, 2020 at 2:18 am*warm laugh* With Illinois, Michigan and Kansas on the agenda for 'next time around' Arizona would be a wonderful destination for a stopover ! Baja ? Methinks Cabo may not quite count . . .
Cocoa & Lavender
January 24, 2020 at 1:11 pmNo, Cabo doesn't really count… but you are close! 🙂 Illinois, Michigan, and Kansas? That is an unusual itinerary!!
Sherry's Pickings
January 19, 2020 at 11:43 amthis all looks lovely david. such a tasty and healthy looking fish dish! it looks like a very pretty town too. cheers sherry
Cocoa & Lavender
January 23, 2020 at 3:52 amThanks, Sherry – we tried for healthy and I was lucky it came out so beautiful!
Ron
January 20, 2020 at 10:25 amOne of your best platings David and I'm sure it tasted fantastic. What a joy to pick up fresh caught fish and head to the green market for inspiration. My kind of getaway.
The meal at the The Green Room looked spectacular as well. Thanks for taking us along to Baja…
Cocoa & Lavender
January 23, 2020 at 3:53 amThanks, Ron -It was fun to do, and the Green Room was spectacular!
2pots2cook
January 20, 2020 at 11:02 amHello from northern Europe dear David ! Now , looking at these beautiful photos, I understand how beautiful time you had with all of those colourful vegetables and everything… Thank you 🙂
Cocoa & Lavender
January 23, 2020 at 3:54 amDavorka – I felt a little guilty posting all that warmth and sunshine when I know my friends in Europe are a bit chilled now… Thanks for your lovely comment!
MaryMurf
January 20, 2020 at 12:39 pmSounds delicious,Dave. I was going to make fish tacos tonight, so I’ll use your ideas! Hugs
Cocoa & Lavender
January 23, 2020 at 3:54 amFish tacos sound great, too, Mary! Thanks for commenting! 🙂
Valentina
January 21, 2020 at 2:49 amI adore that part of Mexico. Your photographs are so beautiful and show it off well! So great you have friends (who know a little something about food) to visit there. What a wonderful and delicious vacation. I'll have to add this to my "must-make" list ASAP! 🙂 ~Valentina
Cocoa & Lavender
January 23, 2020 at 3:55 amYes, it is always nice ot visit people who know the best places to go, Valentina! I hope you make and enjoy this – would be great with Hatch chiles!
Jeff the Chef
January 22, 2020 at 12:28 pmWhat a gorgeous dish. It looks like a party. It sounds like you guys had a great trip. I didn't realize that you live in Tucson – that's such a great place.
Cocoa & Lavender
January 23, 2020 at 3:55 amWe love Tucson, Jeff – sounds like you have been. If you get here again, let us know – we would love to host you for dinner!
Fran @ Gday Souffle
January 22, 2020 at 4:12 pmDavid, how did you get to Todos Santos- fly? I see it's located toward the bottom of Baja. It looks like a lovely place to visit, plus the availability of fresh WHOLE fish and fresh veggies makes it look like a cook's paradise!
Cocoa & Lavender
January 23, 2020 at 3:57 amHi Fran – there are two ways to get to Todos Santos – both involve flying into Cabo San Lucas. We can fly direct from Phoenix, or we can fly to LA and transfer south – which is what we did this time. The fish was beyond beautiful… love it!
Fran @ Gday Souffle
January 25, 2020 at 1:00 amThanks!
The-FoodTrotter
January 23, 2020 at 11:39 amSince I'm litterally freezing, this post is such an enjoyment. I've been to Mexico a long time ago and sadly I feel like I should go back again. It was marvelous. I particularly love your recipe, it look so fresh, favourful and zingy! All I need in Paris right now ^^
Cocoa & Lavender
January 23, 2020 at 1:45 pmSorry it is so cold in Paris, Romain – I remember how bad it can be there. Still, it is Paris and there is something to be said for that. Thanks for your kind comment about the fish. And, yes, you should go back to México again – wonderful country!
Sippity Sup
January 23, 2020 at 9:24 pmI love to cook when I travel for all the reasons you've illustrated here so well. I've been to TS before, but it was the early 1990s. I bet it's changed a lot from the sleepy little village I remember! GREG
Cocoa & Lavender
January 24, 2020 at 1:12 pmOur next trip may be to Loreto, thanks to you. Todos Santos isn't quite sleepy, but it is still quite lovely.
Kelly | Foodtasia
January 24, 2020 at 11:55 pmSuch lovely photos, David! And Todos Santos looks and sounds absolutely wonderful! Love the Thai-Mex fusion going on in the salsa!
Cocoa & Lavender
January 25, 2020 at 6:19 pmIt is quite lovely there, Kelly! Thanks for your kind comment!
Inger @ Art of Natural Living
January 26, 2020 at 3:55 pmWhat a beautiful place! And food mecca! Of course you already know from my drooling all over your Instagram I think this is a gorgeous dish! I am in Captiva withdrawal now, alas, and will need to find myself a source of passion fruit since now I'm addicted. Can't wait for the rest of the recipes!