FOOD

Chef’s Choice Red Snapper with a Huitlacoche Crust
by Chef ADRIANA LUGO

The Restaurant at the recently opened Club Intrawest Resort on Playa la Ropa is Zihuatanejo’s newest dining experience.

Commanding a fabulous location perched high above Playa la Ropa and staring straight into the glow of Zihuatanejo Bay’s setting sun, this jewel of a restaurant is already embedded into the fabric of what Zihua represents to its visitors:

An escape to a destination that will offer an experience they will treasure.

“Zi” is a dining experience that matches the casual surroundings of Zihuatanejo and the Costa Grande region combining unique ingredients and showcasing the best that Mexico has to offer.

Red Snapper with a Huitlacoche Crust

Ingredients:

Red Snapper fillet 180g
Salt and pepper 3g
Garlic Oil 3g

Crust:
* Huitlacoche 40g
* Red Onion 5g
* Epazote 3g
* Garlic 3g
* Sea salt 3g

Leek sauce:
* Shallot 10g
* Clarified butter 5 ml
* Leek 30g
* White Wine 30 ml
* Fish broth 50 ml
* Sour Cream 50 g
* Salt 5g

Avocado sauce:
* Fresh coriander 5g
* Green peppers 8g
* Avocado 25g
* Lincott cream 30ml
* Salt 5g

Garnish:
* Tomato 40g
* Asparagus 2 pcs
* Red bell pepper 5g
* Green bell pepper 5g
* Yellow bell pepper 5g

Procedure:

Put salt and pepper on the fish and seal the skinned side, turn it and bake for about 5 minutes at 180 C.

Sauté the red onion previously chopped with a little bit of garlic and epazote, add the huitlacoche and stir until everything is mixed, remove the skin off the red snapper and cover the top with the huitlacoche.

For the leek sauce, sauté the shallot with a bit of clarified butter, add the leek and sauté together until it reaches a golden color then you add the white wine, let it reduce and add the fish broth, boil it for a little while and then add the sour cream stir to incorporate everything and blend it with a little sea salt and strain.

For the avocado sauce, blend the coriander leaves, green pepper, avocado, Lincott cream and salt. This sauce is served cold.

Cut thick slices of tomato and place them on the grill until they turn a little darker, cut the asparagus in halves and sauté them in a frying pan.

Cut the bell peppers in Juliana style, very thin and put them is cold water to make them twist.

Set up:
Place the tomato in the bottom along with the asparagus, which will be the base. Put the fish on top, then the peppers between the huitlacoche crust and decorate with epazote.

Serve with the leek sauce and the avocado sauce (cold)

Adriana Lugo recently assumed the position of Executive Chef for Club Intrawest after having been an integral part of the opening team, as Senior Sous Chef, developing all aspects of the kitchen operation and designing several of the menu selections for the Zi restaurant.

Before moving to Zihua, Adriana spent the last four years as a chef at the Four Seasons Hotel in Mexico City and previously trained and worked in other luxury hotels in Mexico and Canada. While at the Four Seasons, she represented the hotel in the Gran Concurso Azteca de Latino America, the most prestigious culinary competition of Latin America and won the Copa Azteca – 1st prize.

A native of Mexico City, Adriana is enchanted by Zihuatanejo and the many wonderful people she has met here.

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