FOOD

Chef's Choice - Negrito de Zihua - Blackened Fish Fillet

Chef’s Choice for a quick, simple and delicious dish, Negrito de Zihua uses the best of what Zihuatanejo has to offer, fresh fish. Chef Jose Luis Noriega combines Mexican and International influences to make his fillet light and bursting with flavor. Suitable for any type of fillet, pick your favorite fish and enjoy.

Mix all spices and grind in food processor.

**Tip: all spices must be completely dry.

Melt butter and set aside. Heat olive oil in pan. With the spatula, cover the fish fillet with the spice mixture and cook lightly in olive oil, taking care not to over cook.

Cut a round section of the banana to fit your serving plate, place cooked fillet on top of banana leaf and garnish with zucchini and cherry tomatoes, lightly covering fillet with butter.

What you’ll need:

Food Processor
Work Table
Bowl
Spatula

Ingredients:

Fresh Fish Fillet 200 gr.
Butter Café de Paris 20 gr.
Olive Oil 20ml.

Spices:

Paprika (Ground Red Pepper, Hungarian) 40 gr.
Tarragon 20 gr.
Thyme 20gr.
Marjoram 20 gr.
Ground Chile Pequin 20 gr.
Smoked Salt 20 gr.
Dried Garlic 20 gr.
Dried Onion 20 gr.
Lime/Lemon powder 20 gr.
Ground Black Pepper 20 gr.

Garnish:

Cherry Tomatoes
Zucchini
Parsley
Banana leaf

Jose Luis Noriega, Chef and Owner of La Gula Restaurant, has been developing his gastronomic talents since he was 16 year old. Chef Noriega has collaborated with important hoteliers in many different states in Mexico, occupying posts of Chef and Food and Beverage Manager. He expanded his professional training in the Hotel Movenpick in Stuttgart, Germany, and has participated in gastronomic exhibitions in various European countries. In La Gula he focuses on Fusion dishes, with regional, national and international ingredients and spices, giving each plate it’s own personality, created for your enjoyment in a gastronomic space designed to satisfy the most discerning palette

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