Sunday, July 22, 2007

Mexican Fish Hash and Rosalitas

Years ago I had a subscription to Food & Wine magazine and the only recipe I ever made was this one- and it is such a keeper. I never would have thought fish and mint and thyme and jalapenos would have made such a delicious Mexican dish! We like to have it with white rice or even in a tortilla.

As for a beverage, I have found a way to get rid of this wretched raspberry vodka I purchased a while ago. It's like some kind of awful alcoholic Jolly Rancher and I struggled to find something drinkable to do with it. Now, I am my mother's daughter, and we believe in margaritas that have 3 ingredients- tequila, triple sec, and lime. Dare not bring a mix into my house- perish the thought! Ha ha! In the spirit of Miss Margarita, I've created a beverage I like to call her cousin, the Rosalita. It's a raspberry margarita, and it's a nice change of pace for a drink from South of the Border. Ole!

Mexican Fish Hash
(modified from Food & Wine magazine)

  • 4 Garlic Cloves, 2 of which should be chopped
  • 4-6 Bay Leaves
  • 1 Small whole and 1 Large chopped White Onion
  • 1-2 Lbs. Firm White Fish (cod, tilapia, etc)
  • 2 Medium Tomatoes, chopped
  • 1/4 C. Plain Parsley, chopped
  • 1/2 C. Fresh Mint, chopped
  • 1 Tsp. Thyme
  • 1/c C. Green Olives, chopped
  • 1/4 C. (or less) Pickled Jalapeno Chilies, chopped
  • Olive Oil

  1. Bring a large, preferably wide, pot of water to a boil. Place the whole small onion, 2 bay leaves, and 2 whole cloves of garlic into the water and let simmer for at least 15 minutes. Add in the fish and let it cook until it is flaky, about 5 minutes.
  2. When fish is cooked through, remove using a wire basket or other utensil that will not let the fish pieces go to waste. Put the fish in a bowl and break into small pieces with a fork. Set aside and keep warm with a towel over it.
  3. In a large skillet over medium-high heat, warm around 2 Tbsp. olive oil. Add chopped onion to brown.
  4. Add in tomatoes, parsley, mint, thyme, and remaining bay leaves. Cook until it tomatoes thicken, around 8 minutes.
  5. Stir in olives, jalapenos, and garlic. Cook until warmed through.
  6. Add in fish pieces and simmer on medium heat until the liquid is mostly gone.
  7. Remove the bay leaves and sprinkle with salt. Serve hot and enjoy!

Rosalita (to serve 1)
  • 1 oz. (shot) Tequila
  • 1 oz. Raspberry Vodka
  • 1/2 oz. Triple Sec
  • Juice of 1 Lime
  • Splash of Grenadine for color
  • Kosher Salt to rim glass

  1. In a cocktail shaker with ice, combine all ingredients. Give a good shake to mix.
  2. Using the lime rind, moisten the edge of a margarita glass. Dip the edge in the salt. Load it on... it gives the drink a little more kick when the salt gets in the bottom of the cocktail! If all that salt doesn't work for you, 1/2 salt and 1/2 white sugar can be substituted.
  3. Put a couple of ice cubes in the margarita glass and pour the drink in. Garnish with a raspberry or maraschino cherry.

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