How to Cook a Dorado Baja Style

Moderator: Baja California is still the best year-round catch south of the boarder. Visit us to BajaCalifornia.com and check out more ways, you must do Baja, Mexico beyond your expectations. Dan: For this week’s Galley segment, we’re outside of Ensenada, in the wine country down here at beautiful Baja Mexico and we’re visiting one of the wineries, one of the really beautiful bed and breakfast places and that’s Adobe Guadalupe and standing next to me is Carla, one of the representatives. Carla, thank you for inviting us here today. Carla: Thank you for being here, it's a pleasure. Dan: It's just a beautiful location here. It’s a great place and we’re going to do a fish dish for you and our cook today is Martha? Carla: Martha Manriquez, she’s our chef and an excellent chef. Dan: Thank you Martha for having us. So what is it that Martha is going to be cooking for us? Carla: Martha, [Foreign Language] Martha: [Foreign Language] Carla: She will cook the empapelado fish. Dan: It's a dorado. Carla: And then she will prepare a salsa for that. Dan: Alright, cool. So she’s explaining to me that this is a recipe past down from her family and what she’s doing, she’s going to mix in all these different vegetables. They’re all native to this region in Mexico, Northern Baja and she’s going to make into a sauce or she’s going to cook it all. And then as she cooks the fish, I think she said she’s even going to wrap the fish later to steam the fish? Carla: Yes, that’s the name of the dish, its 117 pesca -- papelero. So it means that’s inside of a--it's like a wrap. Dan: Paper and then wrap. Alright, cool. Martha: [Foreign Language] Carla: First of all, it's going to be butter on the paper. Martha: [Foreign Language] Carla: It will give us a little bit of flavor but also it will not allow for the fish to get -- Dan: Stick. Carla: Yeah. Dan: Yeah, real sticky in there. Carla: Yeah to get --uh-huh. Dan: This is local dorado cut here, right outside of Ensenada. Carla: Exactly. Dan: Rright. Carla: So the salsa is ready. It’s not a salsa--[Foreign Language] Martha: [Foreign Language] Carla: Muy bien. So it's a Salsa Ranchera and after that, she’s adding everything to the fish. Dan: And even if she’s already cooked it all here on the grill, once she wrapped it and toast in the heat, it's going to cook it again. And all those juices is going to be doing here is steaming it and then she steams and all those juices from the vegetables and – Carla: Exactly and we’ll just make – Dan: You just soak into that food. Carla: And that’s what it's going to give the flavor to the fish. Dan: Right. Carla: See? She’s doing like a mini present. Martha: [Foreign Language] Carla: You have to -- Martha: [Foreign Language] Carla: Over the grill. Okay, it’s -- Martha: [Foreign Language] Dan: It's all ready? Carla: After 10 minutes, she is saying that it's ready and now she’s just opening to see what we have. Martha: [Foreign Language] Carla: Wow! You can smell, you can actually--can you smell that? Dan: Yes. Oh that looks beautiful. Carla: [Foreign Language]. It's is delicious now, and ready. Dan: I hear you Carla. Carla: Muy bien. Dan: We got to try this. Carla: Thank you. Dan: That is delicious. Local dorado, cut right here in northern Baja and it's one of the dishes that you come here. Remember it's Adobe Guadalupe. It's in the wine country here in Baja Mexico. It's just a beautiful place. Not only a winery which is the main business here, but also a great bed and breakfast. Carla: Thank you, yes. Dan: Thank, you Martha, gracias! Martha: [Foreign Language] Dan: Thank you Carla. Carla: Gracias. Dan: This is a beautiful place, if you want more information, please visit their website. You can also go to the website for the Mexican tourism board for Northern Baja Mexico and all the information about the wine country. Fishing in the area is a wonderful occasion. Well thanks again, let’s get back on the water and show you more exciting action right here on sport fishing. Moderator: Mexico, beyond your expectations.