Mexican Fish Baste


Preparation info
  • Makes About

    ½ Cup

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

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.


  • ½ cup fresh sour orange juice or lime juice
  • 2 teaspoons salt
  • 2


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.