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Mexican Fish Baste
Mexico
- Makes About
½ Cup
- Difficulty
Easy
Published 1998
Tart and salty, this is a baste used by cooks in the Yucatán to heighten the flavor of almost any grilled seafood. Hotheads could add a sliced habañero pepper or two. Sour orange juice (see the box) is used in the Yucatán; if it’s unavailable, you can use lime juice.
Ingredients
½ cup 2 teaspoons 2
Method
Combine the sour orange juice, salt, and garlic in a bowl and stir until the salt dissolves. The baste can be refrigerated, covered, for at least 3 days.
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