Cooking Method - Sauté
The classic combination of cheese and green chile appears here as a soup—rather than a dip or appetizer.
This recipe and others can be found in the following article:
This is one of the most delicious Mexican coastal fish recipes. It is served in Veracruz, the area of Mexico most influenced by Spanish cooking, but is popular all over the country. Often the snapper is dusted with flour and pan fried, then covered with a sauce, but we prefer ours beach-style. We grill it over wood or natural charcoal (gas is acceptable, too) and then serve it with the sauce on the side. Charring the tomatoes on the grill adds a smoky dimension to the sauce. This elegant and colorful fish is served with white rice and additional pickled jalapeños.
Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)
Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.
Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.
This dish from Ghana is delicious and easy to make. The hot chilies are countered by the tomatoes and the crab. Serve this dish with hot, cooked rice.
Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
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