Empanadas, Quesitos, Paella and more…

Posts tagged ‘fish’

Spicy Coconut Shrimp with a sweet and zesty mango marmalade dipping sauce

Coconut shrimp a very versatile dish that can be served as an entreė or appetizer. Our version has a spicy kick and we serve it as an Hors D’oeuvres with a  sweet and zesty mango marmalade dipping sauce.

Total time – 30 min.

Yields – 1 party tray for 8-12 people.

Serving suggestion – as an Hors D’oeuvres


  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon ground red pepper (adjust heat to taste)
  • 2 cups flaked coconut
  • 24 large shrimps
  • 3 cups oil for frying


In medium bowl, combine egg, 1/2 cup flour, beer, ground red pepper and baking powder. Place 1/4 cup flour and coconut in two separate bowls.    

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sweet and Zesty Mango Marmalade Dipping Sauce

  • 2 tbsp. mango marmalade (if not available, may be replaced with peach)
  • 2 tsp. Dijon mustard
  • 2 tbsp. orange juice
  • 1/2 cup of honey
  • 3 tbsp prepared white horseradish

Combine all ingredients until well blended. Chill until ready to serve.

Buen Provecho!

For other party trays ideas visit us at www.piscolabiscatering.com

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Arroz a la jardinera (rice with vegetables)

This is a great alternative to white rice and a perfect side dish for grilled steak, chicken or pork.

Total time – about 30 min

Yield – 4-5 servings

Serving suggestion – as a side dish


  • 1 medium-sized onion, peeled and diced,
  • 1 large red pepper, diced
  • 1/4 teaspoon crushed garlic
  • 1 tablespoon olive oil
  • 1 teaspoon anniato oil (achiote)
  • 3 or 4 tomatoes, diced
  • 1 handful of string beans, diced
  • 1 or 2 carrots, diced 2 cups diced pumpkin
  • 1 lb uncooked rice
  • 3 cups water
  • 2 tablespoons cooking oil
  • 1/4 teaspoon salt or to taste


Saute the onion, pepper and garlic on the olive oil.

Add the water and cooking oil. Bring to a boil.

Add the remaining ingredients and simmer uncovered until the water evaporates. blend with a ladle, folding the rice from the bottom to the top and vice versa.

Cover and cook over low heat until the rice is tender.

Buen provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

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Ceviche de Camarones

This recipe it’s a variation of my original posting; Fish Ceviche.

Total time – about 1 hr including refrigeration time

Yield – 4-6 servings

Serving suggestion – as an appetizer


  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 Serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks


In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt.  Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp.  (Over-cooking the shrimp will turn it rubbery.)  Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp.  Cut each piece of shrimp in half, or into inch-long pieces.  Place shrimp in a glass or ceramic bowl.  Mix in the lime and lemon juice.  Cover and refrigerate for a half hour.

Mix in the chopped red onion and Serrano chile.  Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and avocado

Buen provecho!

For great party trays and dinner packages ideas visit us www.piscolabiscatering.com

Recipe of the day – Chillo al mojo (Red snapper with mojo sauce)

This traditional Puerto Rican recipe can also be found in many variations throughout the Caribbean; specially in the Dominican Republic. The beauty about this dish is that once you know how to make the mojo sauce, you can use it with other fish and chicken recipes.

Total time – 35 min.

Yield – 2 servings

Serving suggestions – with white rice and tostones on the side.


For the Mojo Sauce (Mojo Isleño)

  • ¼ cup extra virgin olive oil
  • ¾ cup water
  • 1 teaspoon capers
  • 12 Spanish olives
  • 2 ounce jar of pimento slices
  • 1 teaspoon apple cider vinegar
  • 8 ounces tomato sauce
  • 1 small onion (peeled and cut into strips)
  • ½ red or yellow bell pepper (cleaned, seeded, and cut into strips)
  • 1 clove of garlic (peeled and minced)
  • ½ teaspoon salt
  • 1 bay leaf

For the Fish

  • 1 pound Red snapper fillets
  • Adobo seasoning to taste
  • Oil for frying


Combine olive oil, water, capers, olives, pimento slices, apple cider vinegar, tomato sauce, onion slices, bell pepper slices, garlic, salt, and bay leaf in a saucepan.

Bring the island sauce to a boil, then immediately reduce heat to medium low. Simmer the sauce for 30 minutes.

While the sauce is simmering, rinse the red snapper filets and then pat dry.

Season the fish with adobo seasoning to taste.

Place enough oil in a frying pan to cover the bottom of the pan to 1 inch. Heat the oil to 375 degrees Fahrenheit.

Pan-fry the fish until done – 4 to 5 minutes per side. The flesh will turn opaque and flake easily and the internal temperature should be 140 degrees Fahrenheit.

Remove the fish from the pan and place on serving a serving plate. Then ladle the mojo sauce over the top of the fish.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

Recipe of the day – Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew) is a very popular Spanish dish known to every Latin American country. You will find hundreds of recipes for this dish as every country has their own version of it. The below is the Puerto Rican version. It is a relatively easy dish to prepare. In Puerto Rico is served year-round favorite but most popular during Lent. In Mexico is commonly served for Christmas or New Year’s Day.

Total time –  30 min prep; 45 min cook (after you have properly soaked the cod-fish in water several time to remove the salt; see below)

Yields – 8 servings

Serving suggestion – with white rice or any root vegetable such as yautia or yuca and your favorite side salad with avocado.


  • 1 pound salted cod-fish
  • 4 potatoes, sliced thick
  • 2 onions, sliced
  • 4 hard-boiled eggs, sliced
  • 2 teaspoons capers
  • 2 large cloves garlic, minced
  • 1/4 cup pitted green olives
  • 1 (4 ounce) jar roasted red bell peppers, drained
  • 1/2 cup golden raisins
  • 1 bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup extra virgin olive oil
  • 1 cup water
  • 1/4 cup white wine


Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.

Layer the half of each ingredient in the following order: potatoes, cod-fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.

Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

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