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Featured Recipe

 
 

—  featured recipe—

Bolsa de Mariscos


1 lb corvina sea bass
8 very large shrimp or about 3/4 lb
4 red potatoes
1 cup julienned carrot
1 cup fresh cut corn
1 cup onion sliced
2 jalapeños sliced
4 campari tomatoes cut into quarters
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1 tbsp oregano
1/2 cup white wine
4 oz unsalted butter cut into 4 equal pieces

Cut four large pieces of heavy duty aluminum foil and set aside. Then in a small sauce pan bring a couple cups of water with about a teaspoon of salt to a boil, cut the potatoes into quarters and add to the pot, simmer for about 8 to 10 minutes or until soft. While that is happening cut your Shrimp and Sea bass into large chunks. Next lay out your aluminum foil pieces and add in equal proportions of each vegetable. Season the Seafood with the spices and herbs and then add equal pieces of shrimp and sea bass to each piece of foil. Drain the potatoes and add those, then drizzle each package with the white wine and put one chunk of butter on each one. Pull the sides up around the vegetables and fish and pinch it tight on top, heat a very large cast-iron skillet over medium high heat. Place the foil packages onto the dry skillet and press them down a little bit to create some surface area contact and leave them there for 10 to 12 minutes on medium high heat. Remove each package and set into a bowl. Then open them, serve with chopped cilantro and lime and you're ready to go, all you need now is your company. Provecho!