Recipes

Tropical Sea Bass Ceviche
Courtesy of Sheraton Hacienda del Mar Resort

Serves four

1 1/2 lb. fresh sea bass filet
4 oz. lime juice
2 oz. coconut milk
1/2 bundle fresh mint leaves, sliced
1 mango, peeled, cut in cubes
1 shallot, peeled, finely chopped
1 tsp. fish sauce
2 red jalapeños, seedless, finely chopped
Salt
1 bag plantain chips

Cut fish filets in cubes of 1/4 inch and place in a bowl. Add lime juice (all fish should be slightly covered with juice). Let marinate for 10 minutes. Pour out half of the lime juice and add the coconut milk, mint leaves, mango, shallot, jalapeño, fish sauce and salt to taste. Mix everything.

Serve in martini glasses with fried plantain chips on the side. If not served immediately, store covered for up to three hours in refrigerator.

Grilled Jumbo Scallops Served on Apple Rings with Tomatillo-Jalapeño Marmalade
Courtesy of Sheraton Hacienda del Mar Resort

Serves four

4 1/2 lb. tomatillos, washed, cut in quarters
1 jalapeño, chopped, without stem
2 oz. butter
1 3/4 cups sugar
3/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. pepper
12 jumbo scallops (U8)
Salt, pepper
2 red apples with centers out and cut in rings (12 rings)
1 grapefruit, peeled and cut in filets
1 orange, peeled and cut in filets

Heat butter in stock pot. Add tomatillos and jalapeño, and sauté for 10 minutes. Add sugar, vinegar, salt and pepper. Cook on low heat for about 2 hours. Mix in food processor. Season scallops with salt and pepper and cook on grill for 3 minutes on each side. Grill apple rings with little oil, 2 minutes on each side.

Present jumbo scallops on apple rings. Decorate with citrus filets and serve with sauce on the side.

Baked Bruschetta
Courtesy of Fellini's, Pueblo Bonito Rosé Resort & Spa

Serves four

1/3 cup tomato
1 oz. red wine vinegar
1 tbsp. red onion
1/2 tsp. sea salt
1.5 oz. extra virgin olive oil
2 tsp. pure whole-leaf basil
1/2 tsp. whole black pepper
2 pieces baguette to cut into 1?4-inch thick pieces
1/4 cup fresh mozzarella
1/4 cup cherry tomatoes
1 oz. garlic oil

Brown bread with garlic oil in the oven. Chop red onion, cut tomato into 4 pieces. Half cherry tomatoes and julienne basil. Mix both types of tomato together with basil, onion and vinegar. Add a slice of mozzarella cheese to each crouton and place in oven. When cheese softens, take out of oven and add the mix prepared earlier. Sprinkle with olive oil and add sea salt and freshly ground black pepper.

Panko Crusted Sea Bass Filet
Courtesy of LaFrida, Pueblo Bonito Sunset Beach Resort

Serves one

1/2 lb. fresh sea bass filet
1 cup good quality panko crumbs (Asian bread crumbs)
1 egg
2 tbsp. all purpose flour
4 asparagus stalks, trimmed
1 cup fresh spinach
1 serrano pepper, deveined and seeded (please be careful not to touch or rub
   your eyes when handling fresh chilies; wash your hands thoroughly afterwards)
1 garlic clove
5 tbsp. extra virgin oil
1/2 cup arugula
1 tbsp. lemon juice
6 cherry tomatoes, halved
1/2 cup cut fingerling potatoes (russet potatoes will also work)
2 tbsp. chopped parsley

Preheat oven to 400° F. Place filet skin-side down on a plate, pat dry gently and season with salt and pepper. Set a breading station for your fish: Pour flour, beaten eggs and panko crumbs (each on a different plate). Take the filet and place the seasoned side on the flour first, pat the excess flour off your fish, then place it in the eggs, lift and gently shake so the excess egg drips off. Finally, place it over the panko crumbs, pressing it against the crumbs gently so you get as many crumbs on the fish as possible.

In salted boiling water, blanch asparagus, spinach, serrano pepper and garlic clove. Throw your garlic and serrano chile first, to flavor the blanching water, then add the asparagus and cook for 2 minutes. Add spinach and cook until dark green. Strain and cool down in ice water. Pull from water and mix in a blender until smooth, adding salt and pepper to taste, as well as a little extra virgin olive oil.

Cook your potatoes in salted water (make sure you place them in the water while it's still cold) until fork-tender, strain and toss with arugula, cherry tomatoes, extra virgin olive oil, lemon and parsley. Reserve. Over medium heat, pour about 3 tbsp. of canola oil, or any other kind of thin oil (not thick like olive oil) in a sauté pan, place your fish panko side down on the pan and give it a gentle shake. Leave it for about 7 minutes or until the sides start to brown. Once the sides are browned, introduce the fish in the oven for about 6 minutes, or until flesh is firm and pale white (not bright white). The cooking time may vary depending on the thickness of your fish; for instance, if you were cooking sole or any other kind of thin fish filets, cooking time would be less.

To Plate

Sauce up your plate with asparagus, place warm salad on top and finish with fish. Add a few drops of good quality white truffle oil for a wonderful finish. If you don't have any, use a few drops of lemon instead.

Click here for a quick list of bars and restaurants in Los Cabos to help you plan where to eat, dine, party and drink.