Father's Day Recipes
from Chef Bill Wavrin


On the menu:

Huachinango Vera Cruz from the Parilla
Guacamole Dip
Rosie's Z-Wah's Tomatillo Salsa



Huachinango Vera Cruz from the Parilla (grill)

Pescado con Salsa Vera Cruz is a classic Mexican dish. Huachinango or Red Snapper is often used and I also like to use halibut or sea bass — they are a little easier to get off the grill. Either way you go, all are tasty. I prepare this dish weekly and it has always been a winner. If you want a real Mexican dish in your culinary arsenal, give this a try.

Serves 4
Preparation Time: 45 minutes

Ingredients

1 pound red snapper, cleaned and rinsed
2 shallots, chopped
2 cloves fresh garlic, chopped
1 teaspoon lime juice
1 pinch sea salt
1/2 cup white wine
1 teaspoon fresh oregano
freshly ground black pepper, to taste

For the Salsa Vera Cruz:

1 red bell pepper, seeded
1 yellow bell pepper, seeded
1/2 jalapeno pepper, seeded, roasted and chopped
1 tomato, chopped
2 cloves fresh garlic, minced
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced
2 tablespoons capers, drained
1/4 cup black olives, chopped
1/2 cup white wine
1/4 cup stock or water
freshly ground black pepper, to taste
salt, to taste


Cooking Instructions:

  1. Preheat the grill. Leave the fish whole or portion into 4, 4-ounce pieces. In a bowl toss the fish with the rest of the ingredients and marinate in the refrigerator for 10 minutes.
  2. While the fish is marinating, make the salsa. Grill the bell peppers, when charred evenly on all sides, cut into julienne strips.
  3. Place a sauté pan over medium heat and sauté the tomato, garlic and oregano in the olive oil for two minutes. Add the peppers, chili, capers, olives, wine and stock and simmer for five minutes over low heat. Season to taste and set aside until ready to use.
  4. Grill the fish, top with 2 tablespoons of the salsa. Garnish with a lime wedge, red cili flower, and a sprig of fresh oregano.

Nutrition Facts (per serving):

Calories: 190
Fat: 3 grams
Saturated Fat: 0 grams
Sodium: 490 milligrams
Total Carbohydrates: 11 grams
Protein: 25 grams
% calories from fat: 14%
% calories from saturated fat: 2%

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Guacamole Dip

Guacamole is the mainstay at most Mexican get-togethers. This is the way the locals in Tecate, Baja put together this classic dish. Choose an avocado that has give to it, but avoid ones that are too soft because they may be overripe and have an off taste. If you can only find firm avocados, set them on the counter and they will ripen in one to two days.

Serves 20
Preparation Time: 15 minutes

Ingredients

2 avocados
1 scallion, sliced
1/2 red onion, diced
2 cloves fresh garlic, minced
1 red chili,
toasted and crushed
1 fresh lime, juiced
1/2 tomato, diced
2 tablespoons cilantro, chopped
salt to taste

Cooking Instructions:

  1. Peel and seed the avocados and place in the bowl of a food processor. Pulse on and off until slightly pureed.
  2. Transfer the pureed avocado to a bowl and combine with the remaining ingredients. Season to taste.

Nutrition Facts (per serving — about 2 tablespoons):

Calories: 35
Fat: 3 grams
Saturated Fat: 1 gram
Sodium: 60 milligrams
Total Carbohydrates: 2 grams
Dietary Fiber: 1 gram
Protein: 0 grams
% calories from fat: 71%
% calories from saturated fat: 11%

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Rosie's Z-Wah's Tomatillo Salsa

This is one of my wife's Rosie's famous salsas. Rosie and her family are from Zihuatanejo, Mexico, a small fishing village, called the Golden Spot on the southern Mexican Pacific coast in the state of Guererro. It really is one of the most gorgeous places on earth. I love tomatillos, their tartness gives another dimension to the dish. This is wonderful over grilled fish or chicken and perfect for chile rellenos, enchiladas, burritos or tacos. Dig in and enjoy!

Serves 10
Preparation Time: 15 minutes

Ingredients

1/2 teaspoon olive oil
1/2 onion, chopped
2 ancho chilies, seeded and stemmed
1 fresh red chili, seeded and stemmed
10 tomatillos, husks removed
1/2 cup water
2 cloves garlic
1/4 teaspoon cumin
salt, to taste
2 tablespoons chopped, fresh cilantro

Cooking Instructions:

  1. Rinse and seed the ancho chilies. Add the onions and all of the chilies to a saucepan with the oil over medium heat to toast the chilies — about 2 to 3 minutes.
  2. Take the chilies out and add the tomatillos, water and garlic and cook for 15 minutes, stirring constantly.
  3. Place the cooked ingredients, plus the chilies, cilantro and cumin into a blender and pulse for 10 seconds or until chunky.
  4. Season to taste, serve and enjoy!

Nutrition Facts (per serving — about 2 tablespoons):

Calories: 26
Fat: 1 grams
Saturated Fat: 0 gram
Sodium: 120 milligrams
Total Carbohydrates: 5 grams
Dietary Fiber: 2 grams
Protein: 1 gram
% calories from fat: 27%
% calories from saturated fat: 3%

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