Mexican trout in papillote: Trucha empapelada Karen Hursh Graber

Mexican trout in papillote is a specialty of the high country between Toluca and México City, where trout abound in cool mountain streams. If you decide to wrap more than one fish in a foil papillote ... read more

fish vegetables main-dishes

Mexican trout with sesame seeds in parchment paper: Trucha empapelada con ajonjoli Karen Hursh Graber

The Mexican trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillo... read more

fish main-dishes Puebla

Trout with Mexican tropical fruit salsa: Trucha con salsa de frutas tropicales Karen Hursh Graber

Trout with tropical fruit
© Karen Hursh Graber, 2013

Fresh tropical fruit goes nicely with the clean taste of trout in this recipe for trout with Mexican tropical fruit salsa. Wrapping food in corn husks is a quintessentially Mexican treatment, but parchment paper could be used instead. read more

fish main-dishes

Mexican trout with epazote: Trucha al epazote Karen Hursh Graber

Epazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote. Ingredie... read more

fish main-dishes

Mexican trout with garlic sauce: Trucha al mojo de ajo Karen Hursh Graber

Al mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but takin... read more

fish main-dishes

Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia Karen Hursh Graber

Fresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost. Ingredients 1 pound firm-fleshed fish fil... read more

fish main-dishes

Fish filets in Mexican hoja santa: Filetes de pescado en hoja santa Karen Hursh Graber

Fish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows a... read more

fish main-dishes Veracruz

Whole fish in Mexican green sauce: Pescado en verde Karen Hursh Graber

What better recipes to accompany a still from the 1944 film Pasión Jarocho, or "Veracruz Passion?" This classic regional dish goes perfectly with the story of lovers in a small Mexican fishing village who seem destined to be kept apart by rumors and jealousy. read more

fish main-dishes

Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina Karen Hursh Graber

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ... read more

fish main-dishes side-dishes

Red snapper with Mexican mango sauce: Huachinango con salsa de mango Karen Hursh Graber

Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe... read more

fish fruit main-dishes salsas

Yucatán Style Baked Marinated Salmon: Salmón Pibil Karen Hursh Graber

Ingredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sw... read more

fish main-dishes salsas Yucatán

Fish in spicy tomato sauce: Pescado a la veracruzana Karen Hursh Graber

This is one version of the Veracruz classic traditionally made with huachinango, red snapper. It has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity. read more

fish main-dishes Veracruz

Yucatecan Baked Fish: Tikin-Xic Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more

fish vegetables fruit main-dishes Yucatán

Fish in red pipian: Pescado en pipian rojo Karen Hursh Graber

The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use... read more

fish main-dishes salsas Puebla Veracruz

Stuffed Fish Filets with Almond Sauce: Rollos del Mar Karen Hursh Graber

Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al... read more

fish main-dishes salsas Guerrero

Guerrero Style Grilled Fish: Pescado A La Talla Karen Hursh Graber

This is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also ... read more

fish main-dishes Guerrero

Fish Stew from the Costa Chica: Caldo Largo de Pescado Karen Hursh Graber

Ingredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly choppe... read more

fish main-dishes soups Guerrero

Marinated Fish Steaks: Pescado en Escabeche Karen Hursh Graber

This is one version of the many recipes for pickled fish so popular in Mexico, especially during the warm spring months before the rainy season. It should be brought to room temperature before serving.... read more

fish main-dishes spices

Baked Jalapenos Stuffed with Smoked Fish and Cheese: Jalapenos Rellenos con Pescado Ahumado y Queso al Horno Karen Hursh Graber

This could be called a Mexican version of the jalapeño "poppers" popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oa... read more

cheese fish side-dishes

Yucatan Fish Panuchos: Panuchos de Pescado Karen Hursh Graber

Combining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or gr... read more

fish masa main-dishes beans Yucatán

Stuffed Fish Filet: Filete De Pescado Relleno Karen Hursh Graber

This is a basic coastal recipe, adaptable to several different kinds of fish and shellfish. We first tried it in Boca del Rio, Veracruz, but some version of it is on the menu of nearly every seafood re... read more

fish main-dishes Veracruz

Fish "Meatballs": Albondigas de Pescado Karen Hursh Graber

A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico's Pacific coast, especially in Baja California and the Puerto Vallarta area. The alb... read more

fish main-dishes soups Baja California Puerto Vallarta, Jalisco

Smoked Fish Ceviche: Ceviche de Pescado Ahumado Karen Hursh Graber

Although most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for ... read more

fish vegetables main-dishes Colima

Veracruz-style seafood and rice: Arroz a la tumbada Karen Hursh Graber

One of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and serve... read more

fish seafood main-dishes rice-and-grains Veracruz

Fish Empanadas: Empanadas de Pescado Karen Hursh Graber

Empanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with... read more

fish masa main-dishes