Lago de Chapala Grilled Fish

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This year (2021) I challenged myself to learn to cook with fire. The primary ingredients for this dish are – White fish, chile poblano, corn, tomato and onion, and, all ingredients can be grilled over hot coals. No hurry, chit chat with your guests, share the cooking duties and keep the refreshments coming to slow the pace and give yourself time to prepare a delicious summer meal.

Having spent summers around Lake Chapala, Jalisco I am sharing the recipe, Bagre Corriente, from the town of Chapala. It’s fried catfish served with a tomato salsa and potato but being summer, I substitute charred corn for potato. This dish is traditionally prepared on the stove top it adapts to grilling and this adds a depth of flavor. Let’s get started.

Ingredients

Serves 2

12 oz cod, catfish, or other white fish

2 medium chile poblanos -char on grill (half of one finely diced)

1 cob fresh corn – char on grill

2 medium tomatoes – char on grill

½ medium onion, cut in thick circles and charred on grill

1 clove of garlic – char on grill

1 tablespoon lemon juice

Salt and pepper

Preparation

Cool the roasted corn. Use a knife, strip off the kernels and save them in a bowl.
Cool the poblanos in a plastic bag then scrape off the skins and remove seeds. Take ½ of a poblano pepper and dice it finely. Cut the remaining poblanos into strips. Save the diced and strips in separate bowls.
Remove tomato skins, then finely chop saving all the tomato juices. Mash the garlic and dice the roasted onion. Add these ingredients to a bowl with the diced poblano. Add the lemon juice. If the sauce is too thick, thin with water.

Coat your fish with olive oil, salt and pepper. Grill at medium high 4 minutes skin side down, then 2 to 4 minutes skin side up. Cod should be ready when it starts to flake when pulled with a fork.