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I learned about a new fish this year, at least new to me! I would imagine that it is also new to you. It is called Pericole in Spanish (Blue Parrot Fish in English).
Pericole is a lovely delicate fish with a taste that is not fishy at all. I love it, and I have found the perfect way to prepare it. So good that I have to share this very easy, Almond Crusted Pericole, recipe with you!
I love buying fish here in Mexico. Fresh out of the waters, filleted, and eaten the same day. How great is that?! Living here in Sayulita we definitely have access to some amazing seafood.
*1 whole pericole filleted. I buy my pericole at the Mercado del Mar in La Cruz. If not, available try red snapper.
*2 Tablespoons lemon butter. I like to double this amount so that I have enough left over to drizzle over the fish after it is baked. (See recipe below.)
*3 Tablespoons chopped almonds, in chunks rather than finely chopped
LEMON GARLIC BUTTER:
*1/2 Tablespoon garlic, minced
*1/2 teaspoon fresh lemon zest
*1/2 Tablespoon fresh lemon juice. I always wash the outer skin of lemon with soap and a scrub brush, making sure to rinse off soap very thoroughly. Dry lemon. Remove zest and then juice.
*1/8 teaspoon salt
*1/8 teaspoon fresh ground pepper
*1/4 cup unsalted butter, softened to room temperature
-Blend together all the lemon garlic butter ingredients until all are combined into a soft paste.
-Preheat oven to 400 degrees.
-Completely coat each fillet top surface with the butter paste.
-Carefully coat entire top surface with a generous coating of the almonds.
-Bake until the fish flakes, this can vary from 8-15 minutes, depending on fish thickness
-Serve hot with a nice dollop of garlic lemon butter on top.
I have to say that this is one of the BEST fish recipes that I have ever made! It will be so easy to make in your Sayulita kitchen!
What’s next? I am not certain yet. Could be a rerun of my carrot cake that I will be making for the January 25th Pro Sayulita La Granja fundraiser on Ruben’s wonderful property!