How to Cook a Fish - Las Rocas Style

Moderator: Baja California is still the best year around catch, south of the boarder. Visit us to every Bajacalifornia.com and check out more ways you must do Baja Mexico, beyond your expectation. Dan: This week in the gallery, we’re in Baja at Las Rocas Resort & Spa. Standing next to me is Cesar Rivera, that manager here. Thank you for having us. Cesar: How are you? Nice to have you here. Dan: I love being here. It’s got one of the most beautiful locations -- Cesar: It is. Dan: The whole Baja Coast. Cesar: Yeah it is, it’s one of the nicest actually which be of properties. Dan: Yeah. Cesar: So it's watching for properties, I mean. Dan: Well, today we’re here to do a cooking segment. Thank you for bringing us down. Well, who’s our chef today? Cesar: Okay, we got our chef right here, Executive Chef Lazaro Contreras and he is going to be preparing some dishes for us this afternoon. Dan: Alright, cool. So what is it we’re going to do for sure? Cesar: Okay, you are going to see right here is going to be preparing a dish, Escola Fillet, Fillet of Fish La Roca Style. So he’s going to prepare different ingredients. He’s going to make the sauce for us, he’s going to make the whole dish. Dan: And I believe that our chef, he is going to be doing a whole of bit today? Cesar: He’s going to be doing a whole a bit today, yes. Dan: Alright, cool. Cesar: And the ingredient for this dish. Dan: Okay, how do we get started? Cesar: Onions right now? Dan: A little bit of parsley and mushrooms-- Cesar: Now the mushrooms. Dan: Queso. Now the stuffing is doing--none of the ingredients are cooked, you’re just going to put it right inside the fish? Dan: Exactly, none of the ingredients are cooked right now. He’s going to put stuff on the fish and now he’s going to put some shrimps also on that. Cesar: The shrimps? Dan: On that stuffing yes. Chef Lazaro: [Foreign language] Cesar: We’re on the fish right now, the topping of the shrimp. What we’re trying to avoid is that the stuff is to go out, once it goes to the pan right now. Dan: Okay. And this is going to be right on hot butter? Cesar: That’s going right on hot butter. Okay, so now we’re done, but meanwhile, the fish is cooking right now and everything is stuffed in it, the chef is going to be preparing now the sauces, that is going to be on top of the fish. Dan: Okay. Cesar: It's going to be some pepper, which is a whole pepper. Some bay leaf right now is going to go into the pan. Chef Lazaro: [Foreign Language] Dan: Oh, a little bit of flour. Cesar: Yeah, a little bit of flour as well. Dan: And make it a little bit thicker. Cesar: Right. Just pouring some milk right now. And now, we’re going to put some cheese, some queso on it. Chef Lazaro: [Foreign Language] Dan: One shrimp. Cesar: And one shrimp on top of that sauce. So little pepper right now and salt. So you know that shrimp is not only for decoration, it's also for flavor. Dan: This is our stuffed halibut. Cesar: It starting to smell a little–smells good. Dan: A sauce on top. Cesar: Yes, it's another kind of stuffed halibut fish and then we got the top of the sauce-- Chef Lazaro: [Foreign Language] Cesar: [Foreign Language] Chef Lazaro: [Foreign Language] Dan: This is so good. That is so good Cesar. Cesar: Thank you. Dan: Chef, gracias! Chef Lazaro: Okay. Dan: I never knew how good it would taste with all those raw ingredients inside there and then cooking them in the fish. I haven’t seen that done, I’ve seen lots of stuffed dishes where they cook all the ingredients but chef, this was really good, using the ingredients and then cooking it all at the same time. Cesar: Gracias. Dan: Gracias Chef. Chef Lazaro: Okay. Dan: This is a great dish, thank you Cesar. Cesar: Thank you Dan for having me here. Dan: I’ve been here so many times, the first time we eaten here is wonderful. Cesar: That’s good. Dan: This is a great dish. Make sure you come right down here at Las Rocas, you won’t be disappointed. Well, let’s get back to the action on Sport Fishing and show you more exciting action.