Fish (baja California, Mexico) Recipe
Fried or grilled fish of the day drizzled with avocado-habanero aioli then topped with lime cabbage & pico de gallo.
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Ingredients
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Fish Preparation
Avocado-Habanero Aioli
Lime Cabbage
Pico de Gallo
Method
Fish Preparation
- 1
Prepare the Fish
Rinse the fish fillets under cold water and pat them dry with paper towels.
- 2
- 3
Cook the Fish
Heat a grill or frying pan over medium heat. Cook the fish fillets for about 4-5 minutes on each side until golden brown and cooked through.
Avocado-Habanero Aioli
- 4
Prepare the Aioli
In a blender or food processor, combine the ripe avocado, habanero pepper (seeds removed for less heat if desired), garlic, mayonnaise, lime juice, and salt. Blend until smooth and creamy.
Lime Cabbage
- 5
Mix the Lime Cabbage
In a bowl, combine shredded cabbage, lime juice, and salt. Toss well to combine and set aside to marinate for at least 10 minutes.
Pico de Gallo
- 6
Prepare the Pico de Gallo
In a mixing bowl, combine diced tomatoes, onion, chopped cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to allow the flavors to meld.
