Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette Recipe

Name: Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper); 1 ounce 100 percent agave tequila; 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon; 1 jalapeno, de-stemmed, minced with the seeds; 1 onion, sliced; 4 limes, juiced; 1 tablespoon soy sauce; Salt and black pepper; Nopal Salad, recipe follows; Cilantro Agave Vinaigrette, recipe follows; 1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish; Grapeseed oil, to cook; 1 tablespoon minced ginger; 2 shallots, minced; 2 cups 1/4-inch strips nopal; 1/2 cup cilantro-agave vinaigrette, recipe follows; 1/2 pound mixed field greens; Salt and freshly ground black pepper; 2 cups washed, dried, and picked cilantro; 2 cloves garlic; 2 tablespoons agave syrup; 1 tablespoon Dijon mustard; 2 limes, juiced; 2/3 cup grapeseed oil; Salt and black pepper

Servings: persons

1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
1 ounce 100 percent agave tequila
4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
1 jalapeno, de-stemmed, minced with the seeds
1 onion, sliced
4 limes, juiced
1 tablespoon soy sauce
Salt and black pepper
Nopal Salad, recipe follows
Cilantro Agave Vinaigrette, recipe follows
1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
Grapeseed oil, to cook
1 tablespoon minced ginger
2 shallots, minced
2 cups 1/4-inch strips nopal
1/2 cup cilantro-agave vinaigrette, recipe follows
1/2 pound mixed field greens
Salt and freshly ground black pepper
2 cups washed, dried, and picked cilantro
2 cloves garlic
2 tablespoons agave syrup
1 tablespoon Dijon mustard
2 limes, juiced
2/3 cup grapeseed oil
Salt and black pepper

1
In a bowl, mix everything together.
2
Let sit, refrigerated or in another bowl of ice, for 10-15 minutes.
3
Stir and check for seasoning.
4
Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around.
5
Top salad with a mound of fish and fried tortilla crisps.
6
Beverage: Some Traditional Tequila/Beer Combo with lime
7
In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown.
8
Add the nopal and heat thoroughly.
9
Season and add the vinaigrette.
10
Place the greens in a large bowl and toss with warm vinaigrette.
11
Check for flavor.
12
In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed.
13
Slowly add the oil to emulsify and season with salt and pepper.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper), 1 ounce 100 percent agave tequila, 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon, 1 jalapeno, de-stemmed, minced with the seeds, and more.

Yes, Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette

How did you like this recipe?

Frequently Asked Questions