Thursday Food Blogging – Grilled Jurel

One of the things I love about Mexico is its food. It has a rich and diverse cuisine that is always somewhat of an adventure when you fearlessly jump right in. If you’re not willing to get into Mexico’s food, you just simply won’t have the full experience of Mexico and its wonderfulness.

On this trip, we didn’t eat much food out, as we stayed in our friend’s home the whole time and spent our evenings next to a fire pit on her patio that looks out on the bay of Ensenada.

That being said, one of the first things we did upon arriving was stopping by the fish market in downtown Ensenada to pick up some shrimp and a whole jurel. Apparently, jurel is called yellow mackerel in English, but the important thing is that the fish is just so damn tasty and mild that I could eat it for days.

If you have a chance, when you’re at the fish market, ask for a whole jurel and request that they clean it for you.

Take it back to where you are staying, and cut some slats through the fish’s skin.

On the bottom of the fish, which should be open from when the fishmonger removed its guts, add a little olive oil, the juice of all the limes you can find (ok, five limes should be enough), and salt and pepper to your taste.

Wrap the entire fish in foil and place on a medium grill for 45-90 minutes, depending on the size of the fish and the intensity of the grill’s heat.

When it’s done (it should be done when the meat is flaky), take a fork and knife and rip in.

I enjoy it on warm corn tortillas with more lime juice and maybe a dash of salsa or guacamole.

iBuen provecho!


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