Jack Crevalle Fish Burritos
http://www.ehow.com/how_2043269_try-jack-crevalle-fish-burritos.html
Pickled Peacock Bass (Top Secret recipe in Spanish) :clap
Tucunare (3 lbs) cortado en torrejas gruesas (rodajas)
½ taza de harina de trigo
jugo de 4 limones
1 cucharada de pimienta molida
½ cucharadita de nuez moscada
pizca de sal
Salmuera:
2 libras de cebollas cabezonas cortadas en torrejas delgadas
2 pimientos rojos cortados en tiritas delgadas
4 dientes de ajo majados
½ taza de alcaparras
2 cucharadas de azúcar
1 cucharada de mostaza
2 tazas de vinagre
2 tazas de aceite (preferiblemente de oliva)
1 cucharada de pimienta en grano
Sal a gusto.
PREPARACIÓN
Se ponen las torrejas de Tucunare a marinar unas dos horas en jugo de limón, pimienta, sal, nuez moscada, asegurándose que queden bien bañadas.
Se sacan, se secan, se cubren con harina y se fríen en aceite caliente hasta dorar. Se sacan y se ponen en un recipiente de vidrio (o esmaltado), se cubren con la salmuera (bien revuelta en el vinagre) previamente preparada, y se dejan marinar por 24 horas.
El pescado se puede conservar refrigerado hasta un mes, asegurándose que esté bien cubierto por la salsa y no tenga burbujas de aire.
Closest to the one above I was able to find in English:
Tucunare pieces (Peacock Bass centre pieces)
1 tbsp olive oil
2 tbsp cooking Oil
8-10 red chillies
1 cup white vinegar
20 pods garlic
5-6 green chillies
2" Ginger
½ tsp turmeric powder
1/2 cup water
Salt for taste
Method:
Marinate the fish with salt, turmeric powder and olive oil. Keep Aside for 1-2 hrs. Fry the above pieces on a fry pan, with little oil, till the fish is crispy. Remove from the pan, allow it to cool, then cut into small cubes, keep aside. In a medium bowl, take white vinegar, mix it with ½ cup of water and bring to boil, allow it to cool. Take a blender, grind 8-10 red chillies with the above vinegar. Cut garlic, green chillies (in round), and ginger (cut lengthwise). Keep a deep pan, put cooking oil, fry garlic, green chillies and ginger for ½ Minute, add chilly paste fry for 2-3 minutes, add fish and add salt for taste. Allow it to cool.
Note: Store in refrigerator. To be eaten on the 2nd or 3rd day.
Now don't be talking any of that forked tongue stuff here. 😆
You said it all right there in one word "Burrito" what's next,chop sticks?
I've had smoked jack once. It was nothing to wright home about. Then agian i've also have had mountian loin, goat, dog and would not shock me if I have cat. Little place I would get the best short ribs at got closed down for all the missing cat in the area. :chef
