Tulúm: Sea Bream & Chili Glaze

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Photo Courtesy: Shutterstock. 

Photo Courtesy: www.mexfish.com ( Large black sea bass ). 

This fresh fish dish hails from Rivera de Maya, on the southeast Yucatan Peninsula ( see map: Mérida region), in a beautiful picturesque seacoast resort town called Tulúm, not too far from the Mayan Pyramids. 

Guajillos, called Mirasol ( see the sun) when fresh are one of the most widely used chili peppers in Mexico. They are dark maroon sepia in color, and fairly hot chili peppers, about 1 1/2 inches wide and 5" to 6" inches in length.  
Tulúm is an expatriate´s heaven on earth. It is chockful of wonderful Americans´ and Canadians´owning fabulous Taquerías and Restaurants serving local fare with a hint of the international and multi-ethnicity of the many indigenious regions of Mexico.

*** One can substitute red snapper, black or striped or sea bass or corvina and /or any other whole fish suited to your taste.

Tulúm Grilled or Broiled Sea Bream & Chili Glaze ...

GLAZE ...   
4 Guajillo chili peppers ( 1 oz. )
2 Large dried Ancho chili peppers
3 1/2 tblsps sugar
2 1/2 tblsps minced garlic
2 1/2 dark Agave nectar - preferably organic
3/4 cup fresh squeezed orange juice
1 1/2 tsps. Nam Pla fish sauce
1 tblsp minced fresh cilantro

FISH ...
One 1 1/2 pound whole fish: cleaned, scaled, gutted 
cayenne pepper 

GLAZE ...
1) toast the guajillo chili peps in a large skillet over medium high heat until slightly darker in color 1 1/2 mins. per side and do same with the ancho chili peps, about 2 1/2 mins. per side 
2) With a set of tongs, pick up the chili peps and place on sheet of foil to cool
3) remove the stems and seeds of both types of chili peppers and then crumble up and place in a small bowl 
4) sprinkle sugar over the bottom of a heavy sauce pan and cook over medium heat without stirring, however, twirl and shift the sauce pan every so often, until sugar dissolves and becomes a medium deep golden honey colored syrup 7 to 8 mins.
5) add garlic and stir 20 seconds
6) mix in the agave nectar, the chili peps and stir 1 minute
7) add all the citrus and and reduce to a thick glaze about 20 mins.
8) strain glaze in a microwave safe bowl and and discard the chili solids through a strainer 
9) combine the fish sauce and season glaze with salt and freshly ground black pepper
10) brush the fish on 1 side with the glaze and broil 6 mins on each side, glazing the opposite side  when you turn very carefully and broil until opaque 
11) place the fish on a large platter and brush the fish with more glaze and top with cilantro.

Serve with a lovely Chilean Santa Digna Rosé or Lambrusco or Rosé Pinot Noir Cava, hot corn tortillas or crusty bread to dunk into the glaze ... I serve with volanic mocajete mortar prepared Hass avocado guacamole. 

ENJOY,
Marge. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Tulúm: Sea Bream & Chili Glaze Posted: 01 October 2012 at 10:47
	Photo Courtesy: Shutterstock. Photo Courtesy: www.mexfish.com ( Large black sea bass ). This fresh fish dish hails from Rivera de Maya, on the southeast Yucatan Peninsula ( see map: Mérida region), in a beautiful picturesque seacoast resort town called Tulúm, not too far from the Mayan Pyramids. Guajillos, called Mirasol ( see the sun) when fresh are one of the most widely used chili peppers in Mexico. They are dark maroon sepia in color, and fairly hot chili peppers, about 1 1/2 inches wide and 5" to 6" inches in length. Tulúm is an expatriate´s heaven on earth. It is chockful of wonderful Americans´ and Canadians´owning fabulous Taquerías and Restaurants serving local fare with a hint of the international and multi-ethnicity of the many indigenious regions of Mexico. *** One can substitute red snapper, black or striped or sea bass or corvina and /or any other whole fish suited to your taste. Tulúm Grilled or Broiled Sea Bream & Chili Glaze ... GLAZE ... 4 Guajillo chili peppers ( 1 oz. ) 2 Large dried Ancho chili peppers 3 1/2 tblsps sugar 2 1/2 tblsps minced garlic 2 1/2 dark Agave nectar - preferably organic 3/4 cup fresh squeezed orange juice 1 1/2 tsps. Nam Pla fish sauce 1 tblsp minced fresh cilantro FISH ... One 1 1/2 pound whole fish: cleaned, scaled, gutted cayenne pepper GLAZE ... 1) toast the guajillo chili peps in a large skillet over medium high heat until slightly darker in color 1 1/2 mins. per side and do same with the ancho chili peps, about 2 1/2 mins. per side 2) With a set of tongs, pick up the chili peps and place on sheet of foil to cool 3) remove the stems and seeds of both types of chili peppers and then crumble up and place in a small bowl 4) sprinkle sugar over the bottom of a heavy sauce pan and cook over medium heat without stirring, however, twirl and shift the sauce pan every so often, until sugar dissolves and becomes a medium deep golden honey colored syrup 7 to 8 mins. 5) add garlic and stir 20 seconds 6) mix in the agave nectar, the chili peps and stir 1 minute 7) add all the citrus and and reduce to a thick glaze about 20 mins. 8) strain glaze in a microwave safe bowl and and discard the chili solids through a strainer 9) combine the fish sauce and season glaze with salt and freshly ground black pepper 10) brush the fish on 1 side with the glaze and broil 6 mins on each side, glazing the opposite side when you turn very carefully and broil until opaque 11) place the fish on a large platter and brush the fish with more glaze and top with cilantro. Serve with a lovely Chilean Santa Digna Rosé or Lambrusco or Rosé Pinot Noir Cava, hot corn tortillas or crusty bread to dunk into the glaze ... I serve with volanic mocajete mortar prepared Hass avocado guacamole. ENJOY, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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