Mexican fish recipes

9 Mexican fish recipes, each written for this site and each saying what its method turns on.

Arroz a la Tumbada, sourced from Mexico. A rice dish deliberately left soupy, with twice the liquid of a dry rice and the seafood added at the end. Fish, Shellfish.
Cahuamanta, sourced from Mexico. Ray wing simmered until the flesh combs off the cartilage in strands, which no other fish here does. Fish, Shellfish.
Caldo de Mariscos, sourced from Mexico. The broth built from the prawn heads and shells, fried hard and simmered, so it tastes of shellfish before any is served in it. Fish, Shellfish.
Caldo de Siete Mares, sourced from Mexico. Seven kinds of seafood, each going in at its own moment — the dish is a running order, not a stock. Fish, Shellfish.
Huachinango a la Veracruzana, sourced from Mexico. A tomato sauce whose salt comes entirely from olives and capers, so nothing else is salted until the end. Fish.
Mixmole de Pescado, sourced from Mexico. The fish goes in off the heat and poaches in what is already in the pan, because two minutes of simmering shreds it. Fish.
Mojarra Frita, sourced from Mexico. A whole fish scored to the bone on both sides, which is the only way the middle cooks before the outside burns. Fish.
Pan de Cazón, sourced from Mexico. Built as a stack of alternating tortillas, beans and fish, then cut in wedges like a cake. Fish.
Pescado al Ajillo, sourced from Mexico. The fillets floured before they go in, because a bare fillet sticks and breaks and the sauce has nothing to hold on to. Fish.

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