I was going to add this to the Baja-style rice thread, but I thought it deserved its own thread.
I’m getting tired of Cajun salmon, baked salmon, dill salmon with lemon-dill Béchamel sauce… Fish’nchips is a bit of a process, and I’m feeling lazy. It’s sunny today, and I feel a bit ‘South of the Border’ (in a good way). Anyone have any good Baja-style fish recipes they’d like to share?
Mix some lemon and/or lime juice, diced onion and jalepeno with a little salt, chili powder, and olive oil. Put some in the botton of a glass dish, layer with fish, then more of the mix on top. Let this sit 15-20 minutes. Dice some tomatoes and mix with parsley and/or cilantro and top the fish with this, then bake until fish is cooked to your desired level of doneness.
I was thinking of just dusting them with chili powder, salt, and pepper, and frying them in a little olive oil. Serve on a plate with cilantro and lime wedges.
The baked fish sounds good.
Fried fish is always better, IMHO.
Yep. 
The SO would like to eat less fried food. I reckon just a little oil to fry some fish is probably good with her.
For the fish, we have salmon (of course), halibut, sole and flounder, tilapia, and cod available in the local markets. We eat wild-caught salmon all the time; and anyway, it’s not really what I associate with Mexican food. (I did have some nice chipotle salmon at a restaurant several times when I lived in L.A.) Halibut is expensive, but good for a splurge. Cod is boring. Tilapia is cheap, and I like it. It’s a little boring, though. I can get to Pike Place Fish Market a couple of times per week. Any suggestions what I might look for? (Why can’t we get sand dabs up here? I guess I could just use sole.)
The fish I think of when thinking of Baja is Mahi Mahi (or Dorado, or Dolphin Fish), as that’s almost all I caught when fishing there.
Good call! I don’t see fresh mahi mahi in the stores here, but Trader Joe’s has it frozen.
With all the extra flavor from the marinade and accompaniaments, the tilapia would probably work just fine in this application.
I’ve decided on mahi mahi, seasoned as I described in post #3; only I think I’ll put the cilantro in while it’s cooking, so that the oil can absorb some of that cilantro-y goodness.
I’ve started the beans. I know a lot of people like to doctor them up with jalapeños, onions, chili powder, and other things. I’m going to make them simply, seasoning them with salt pork, salt, and just a bit of cumin. The SO forbids lard, and I don’t feel like making bacon for the grease. Also, I don’t want the smoky flavour of the bacon. Many people add cheese, and that’s the way the SO likes refried beans. She can add cheese herself. I’ll put some cheese on top.