Karen Hursh Graber

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Pescado Siete Mares:
Seven Seas Fish

This dish is a specialty of La Cenadurķa, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the top. The description of the preparation that I was given mentioned only "red sauce"; since this is a broad category, I have included a recipe for a cooked red salsa which complements the flavor of the fish without overwhelming it.

Ingredients:

• 1 1/2 lbs. skinned red snapper, grouper or trigger fish filets
• 1 1/3 cups flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 egg yolks, beaten
• 1/2 cup beer
• 2 cups shredded manchego cheese
• vegetable oil for frying

Preparation:

Pat the filets dry with paper towels; set aside.

Place the flour, salt, 1 tablespoon vegetable oil, and the egg yolks in a deep bowl and mix well.

Add the beer, a little at a time, stirring the batter after each addition.

Heat about one inch of vegetable oil in a large skillet.

Preheat the broiler.

Dip the filets in the batter to coat, and place them in the skillet, being careful not to crowd them.

Lift the filets gently with a spatula to check for color, and when they are golden, carefully turn and cook them on the other side.

Place the filets on a baking sheet, ladle red sauce (see Note, below) on each, and top with shredded cheese.

Broil only until the cheese melts and turns bubbly. Serve at once.

Serves 4.

Note:

For the red sauce, you may use your favorite mild enchilada sauce, or make a sauce by liquifying until smooth: 8 lightly toasted, seeded and soaked cascabel chiles, 1/4 cup chopped onion, 4 garlic cloves, 2 roasted roma tomatoes, a pinch of cumin, salt to taste, and enough of the chile-soaking water to achieve the consistency of an enchilada sauce. Heat 1 tablespoon vegetable oil in a medium saucepan, add the liquified mixture, and cook over medium heat for 10-15 minutes. This may be prepared in advance, refrigerated and reheated before topping the fish.

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