Zihuatanejo is known for its wonderful food, especially fresh fish and seafood. And, there are several local chefs who have gained national and international recognition, like Executive Chef Jose Paco Isordia, co-owner of MITO’s in Zihuatanejo.
Chef Paco (as his friends call him) has been refining the dining experience in Zihuatanejo for more than twenty years. He’s “Zanka,”or “home-grown.” Chef Paco started as a helper in the kitchen at the famous Villa de Sol Hotel. He learned from master chefs from Europe, who came to work at the hotel and advanced to executive chef, before opening his own restaurant. Over the years, he has become one of the culinary deans of area and has earned a reputation as one of the top chefs on the Mexican Riviera.
Executive Chef Jose Paco Isordia is one of the culinary deans of Zihuatanejo.
Enjoy this wonderful Sea Bass Steak recipe from one of the great chefs of Zihuatanejo.
Sea Bass Steak Roasted with a Touch of Knorr®
Served over a Carpaccio of mango, spring onions, green salsa, and crispy tortilla strips
By: Chef Jose Paco Isordia
Makes 5 servings:
- 1 kilo of fresh bass. Clean and proportion to 5 steaks, 200 grams each
- 1 kilo of mango
- 200 grams spring onions
- 4 corn tortillas cut into julienne and fried with a little olive oil
- 150 milliliters olive oil
- Salt and pepper to taste
INGREDIENTS FOR MARINADE:
- 2 guajillo chilies, 1 ancho chili, seeded and deveined
- 1 chipotle chili
- 1 clove of garlic
- 1/4 chopped onion
- 1 tablespoon white vinegar, pineapple or apple vinegar
- 1/4 cup orange juice
- 2 tablespoons crushed pineapple
- 1 tablespoon of each – cumin, oregano, cinnamon, thyme, clove, paprika and pepper
- 50 grams achiote
- 1/2 tablespoon concentrated Knorr ® chicken bouillon
- 1 tablespoon canola oil
Mix everything, except the oil, in a blender. Heat in a saucepan with a little oil. Add the Knorr® chicken bouillon seasoning, bringing the sauce to a good consistency. Cool the sauce. Spread on the steaks and marinate for at least 30 minutes before cooking.
GREEN SAUCE (SALSA VERDE):
- 4 tomatillos (small green tomatoes)
- 1 serrano chili
- 1/2 clove of garlic
- 1/2 avocado cut into small cubes
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped red onion
- 1/2 teaspoon Knorr ® chicken bouillon seasoning
Place the tomatillos, garlic, and chili in a saucepan with enough water to cover. Cook them over medium heat, being careful not to boil too violently (do not break) for about 15 minutes, or until all the tomatillos have changed to a light shade of green. Blend with a little water. Cool and add the cilantro, onion, and avocado, and add Knorr ® chicken bouillon to taste. Save a little cilantro and onion to put on the Carpaccio. Cook the onions in salted water for 1 minute, and save to place on the serving platter.
Cook the fish on a grill or grill the fish in a skillet for 6 to 8 minutes. In the meantime, put some olive oil, lemon, salt, and pepper on the serving platter. Peel the mangoes and cut them into strips like Carpaccio. Place on the platter and mix, adding more olive oil, lemon, salt, and pepper. Place the cilantro, onion, and fried tortillas on the platter. Place the fish fillets in the center.
For more information about Ixtapa Zihuatanejo and the surrounding area, see: