Cooking Up A Spicy Seafood Fiesta

This week, chef and owner Luis Silva of Luisbueno’s Mexican Seafood and Fish Market shares the following recipes.

AGUA CHILE SHRIMP (TAPA)

* 1 cup Mexican tiger shrimp, peeled and deveined, halved, or 3-4 scallops, sliced
* 1/2 medium-sized red onion, sliced thinly
* serrano pepper, chopped (to taste)
* chile de arbol (red chili pepper), chopped (to taste)
* 1/2 cucumber, peeled, seeded, sliced
* 1/4 cup lime juice
* Maggi Sauce, to taste
* kosher salt, to taste

In a bowl, mix shrimp or scallops, chili, onions, cucumbers, Maggi, lime juice and salt. Arrange over plate evenly.

AJILO SAUCE (WITH WHITEFISH)

* 7 ounces fish filet
* 3 tablespoons olive oil
* 3 tablespoons chopped garlic (or to taste)
* chile de arbol (red chili pepper), chopped (to taste)
* kosher salt, to taste
* 3-4 tablespoons unsalted butter

Season filet with salt.

In a hot sauté pan, add oil and filet and sear until golden brown.

Turn filet and add garlic and chilies.

Cook until desired temperature is reached. Finish with butter until sauce is formed.

Plate fish and pour sauce over fish.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.

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