Making Mexican Inspired WHOLE FRIED FISH | Spear To Table

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SPEAR TO TABLE: Today we go out diving with Orville and Nin! The visibility was awful and the current was strong, but we were thankfully able to spear a couple fish and make a delicious Mexican inspired dish. Fried Fish 1 fish, gutted and descaled, flour, salt, pepper, garlic powder 1. Score fish with 3 deep cuts on each side 2. Season fish all over with salt, pepper, garlic powder, and lime 3. Dredge fish in flour 4. Heat oil to 350 degrees F on medium heat, use only enough oil to cover about half the fish you’re cooking 5. Carefully place fish in oil and cook for 8 minutes 6. Flip fish and cook for an additional 6 minutes 7. Remove fish from oil and let it sit on a paper towel to absorb excess oil

Cilantro Rice 1 1/2 cups long-grain rice, 2 tablespoons butter, 1 clove of garlic (minced), 2 1/4 cup water, 1 tablespoon salt, 1 lime, 1/2 cup cilantro 1. Melt butter until fully dissolved on medium heat 2. Add in rice and mix occasionally until rice starts to brown 3. Add in minced garlic and cook for 1-2 minutes 4. Add water, salt and zest the lime 5. Bring mixture up to a boil and then lower heat and let simmer for 15 minutes. 6. Remove from heat, cover pot and let stand for 10-15 minutes 7. Juice lime and add into rice 8. Chop up cilantro and add into rice

Jicama and Watermelon Salad 1/2 cup jicama, 1 cup watermelon, 1/2 orange, 1/3 lemon, 1 lime, olive oil 1. Chop up jicama and watermelon into small cubes 2. Juice orange, lemon and lime into a small bowl 3. Add in olive oil and mix 4. When ready to serve, mix together jicama and watermelon with vinaigrette

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