A few weeks back, I went to a Puerto Vallarta tourism event right here in New York, and soon realized that this Mexican resort town is becoming more of a foodie destination. I had a taste of the region’s cuisine from Chef Mario Portillo from the newly-opened Tintoque in Vallarta. Wow….was his food delicious! He prepared ajillo-style sea bass with smoked pineapple puree, roasted potato with achiote, and black bean salad. Your mouth might be watering like mine right now, just reading this.
If you’re seafood lover, you might enjoy trying to recreate the dish we had during the event, so here’s the recipe. I recommend starting your meal with a fresh green salad made from your favorite lettuces and vegetables and dressed with a vinaigrette. Pair this dish with a dry Riesling or Pinot Gris.
Ajillo-Style Sea Bass with Smoked Pineapple Puree, Roasted Potato with Achiote, and Black Bean Salad {Serves 4}
Ingredients
Ajillo seabass
4 seabass portions (6-8 oz each)
3 Garlic cloves
3 Guajillo peppers
2 cups butter
Pineapple puree
4 cups diced pineapple
1 Potato
1 tsp blended chipotle
1 Guajillo pepper
1 piece of wood
Roasted potatoes
1 pound cambray potatoes (small white potatoes)
2 Tbsp achiote paste
1 garlic clove
3/4 cup vegetable oil
Black bean salad
1 cup cooked black beans (or canned if you want a shortcut!)
1/2 cup diced roma tomatoes
1/4 cup diced red onion
1/4 tsp minced serrano pepper
1 tbsp minced cilantro
Lime juice to taste
Ajillo
Put the butter in a pot with the garlic cloves and the deseed guajillo peppers. Cook on low heat until garlic is soft. Add salt and blend.
Once you have all the garnishes, cook the fish in a pan with the ajillo.
Roasted potatoes
Cut potatoes in half and put them in boiling water until firmly cooked (don’t overcook), then remove and let them chill.
Blend the oil with the achiote, garlic clove and salt to taste.
Mix the oil with the potatoes in a bowl and put them in a tray, bake for about 12 min at 450°F or until roasted.
Pineappple puree
Put the pineapple, potato in half, and deseeded guajillo pepper in boiling water. When the potato is cooked, blend the ingredients without water. Add salt to taste. With help of a smoker, smoke the puree for a few minutes. If you don’t have a smoker, try using a wok.
Bean salad
Mix all the ingredients in a bowl add salt and lime juice.
Serve sea bass over black bean salad, with potatoes and puree on the side. {Photo below}
If you’re vegan or dairy-free, you can substitute coconut oil for butter, and grilled zucchini for sea bass.
Tienen una gran comida!
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