Pages Menu
Categories Menu
Lenguado y Camarón  (Sole and Shrimp)

Lenguado y Camarón (Sole and Shrimp)


This recipe comes from my cousin Jose Macias who lives in Puerto Morelos Mexico.  He’s a previous restauranteur who compiled recipes from his exploration of great Mexican restaurants.   The recipe is titled “Lenguado al Agua Local”.  Full disclosure; this dish originates from Italian cooking, but it’s a perfect match for adapting to Mexican coastal cuisine.

Here’s my adaptation.  Let’s get started.

 

 

Ingredients

Serves 4

Herbed Tomato Base

1 tablespoon extra virgin olive oil

2 cups cherry tomatoes

4 tablespoons chopped parsley

2 tablespoons fresh chopped oregano, basil or thyme

1 clove garlic, minced

Salt and pepper

Vegetables

3 to 4 medium peeled carrots julienne cut

3 to 4 Mexican zucchini or yellow squash, julienne cut

Shrimp

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon lime or lemon juice, optional

8 medium sized shrimp peeled

Salt and pepper

Sole

1 1/2 lbs fillet of sole or other mild white fish

Salt and pepper

 

 

 

Preparation

Herbed Tomato Base

In a 10 inch sauce pan, heat 1 tablespoon extra virgin olive oil at low medium heat.  Sauté the garlic, tomatoes, 3 tablespoons of parsley and 2 tablespoons of oregano.  Cook for about 10 minutes or until the tomatoes are softened. Salt and pepper to taste and then mix in the remaining tablespoon of fresh parsley.

 

 

Vegetables

Fill a large diameter pan or pot with 2 inches of water.  Heat water to boiling and cook the carrots for 2 minutes, add the squash and cook for 2 additional minutes.  Remove and submerse the vegetables in an ice bath.  Drain and dry the vegetables when cooled.

 

 

Shrimp

Rinse and dry the shrimp. Drizzle with citrus juice then lightly salt and pepper both sides.  In a large skillet, add and heat 1 tablespoon of oil and sauté the shrimp each side for 2 minutes.

 

 

Sole

Fill a large diameter pan or pot with 2 inches of water.  Heat water to a slight simmer and cook the sole filets for 3 minutes or until opaque in color and flakey texture. Gently remove to keep the fillets whole.   Lightly salt and pepper the fish prior to plating.

 

 

 

Notes

Sole is a very delicate fish and can be quickly cooked in a pan with 1/2 half cup of wine or water.  Because I was preparing multiple fillets I choose to poach.


2 Comments

  1. Hank,
    Your presentation of “Lenguado y Camarón” is exceptionally well done.
    I’m sure the taste is very delicious, too.
    Bravo!
    Wilhelm

    • Thanks. Some of the pictures were taken with my Sony Xperia XZs phone.

Post a Reply

Your email address will not be published. Required fields are marked *