As promised a few days ago, here’s a good recipe using nothing that requires refrigeration. This of course assumes that you are in a place where you can catch a fresh fish, but I suppose canned sardines or herring would do well also.
First, you must row out into the Sea of Cortez and catch yourself a Wavyline Grunt (Microlepidotus inornatus), or some other mediocre fare of a fish (in truth, the Wavyline Grunt was actually pretty decent, despite what the books may say).
When you return to your boat, or palapa, or tent or what have you, start a mesquite fire and build yourself a nice little bed of coals. While you wait, open the belly of the fish and eviscerate it, taking care to slice open the stomach and find out what it’s been eating that day, for future reference.
Then, when the coals are good and hot, lay the grunt on the grill, close to the heat, and put the lid on if you have that option (but let it draft still). Don’t waste your time scaling or skinning, or filleting, you’ll separate the meat later. Leave the fish whole and let the moisture stay where it belongs. For a 10” grunt, 5 minutes on each side is about right. The skin should peel right off the meat when it’s done. At this point you can dig in with your hands (or forks if you’re squeamish, but don’t be squeamish, it works better if you just get your hands dirty), and separate all the meat from the skeleton.
Meanwhile, you should have been cooking up the:
1 cup of brown rice
1 cup of freshwater, 1/2 cup of seawater, and a box (roughly a cup) of mole verde sauce
Cook under pressure for 15 minutes then allow for a natural release
It’s not really Alfredo Sauce, it’s more like Alfred Sauce, but it’s really good…
Saute 1 onion and a heap of garlic in a saucepan with butter or oil
When onions are nearing caramelization, add 1-10 chipotle peppers (from the “Chipotles in Adobo” can that you can find anywhere), depending on your tolerance
Towards the end, add 1/2 cup of evaporated milk (we also put in a chunk of cream cheese, since we were out of ice and it had to go)
Remove from heat and stir in the flaked fish
Salt and Pepper to taste
Slap the sauce on top of the rice and sit back and watch the dolphins swimming across the bay while the sunset reddens the peaks of Isla Angel de la Guarda. Life is good.