A Fish on a Dish is that what you Wish?



It's better to quit while your ahead?

Once you find it, the vegetable market and fish market of Puerto Vallarta is fabulous. After going there twice, it was still hard to find. Ask the bus driver and he will nod yes never telling you when to exit the bus. Last time I walked 10 blocks back and 8 blocks up to get there. I have hence established markers to find my way, as there are few street signs in PV. There is also a great tortilla factory in the same area as the markets. If you are in PV take the bus toward old town and exit before the pier at San Salvadore street. Walk 6 or 7 blocks up San Salvadore to Perdu Street and there you will find the markets.



Grouper waiting to be fillet

Tomorrow we have a dinner party and shrimp on the BBQ sounds like the ticekt. Paid $160.00 Pecos for 1.5 kilos of medium really fresh shrimp. (That's about $14.00 US) The vegetables were awesome and fresh off the farm.




Shrimp in abundance, all shapes and sizes

The shrimp were prepared as follows: shelled, and placed in the following marinade:
1.5 cups olive oil, 10-15 smaill limes squeezed dry of their tangy juice, 1/3 cup chopped celantro, 2 diced jalapenos, 4 large garlic cloves diced, 2 tablespoons cumin ground, 3 tablespoons chili powder. Wisk the lime juice with spices. You can use a food processor to chop the celantro, garlic and jalapenos together. Add to the lime huice and spices, then wisk in the oil. Add salt to taste. The jalapenos will soak in, so go easy as the first tastes do not reveal the heat. Marinate for 2 hours. Remember to soak your wooden scewers in water for a few hours before loading them with the marinated shrimp, so the wood does not burn up on the BBQ. Scewer shrimp with fresh pinapple chuncks (fresh works best) and red peppers. The peppers should soak in the marinade as well. BBQ the scewers until the shrimp are pink. Baste the shrimp frequently with the remaining marinade. This same marinade goes on the corn, which is roasted, cut off the cob and added to the salad. The marinade is used for the dressing, as all salad ingredients get tossed in it. Yummm.

Spicy shrimp and roasted corn salad
2 cucumbers scored and cubed, 4 tomatoes cubed, 1 large red onion diced, 1 can black beans rinsed and drained, 4 ears of sweet corn marinaded in the above listed marinade, roasted on the BBQ, cooled and cut off the cob and added to the salad. 2 jalapenos diced, 10 leaves of romane lettuce cut small and added to the salad. We use very little lettuce in this salad. Toss the salad with the marinade/dressing and let stand in the fridge for 1 hour to absorb all the flavors. Top the salad with the grilled shrimp and add a few blue corn chips stuck on top of the salad for visual effect. Serve and get rave reviews!

The salad had a photo but without Berkely, the dinner plate did not get a photo. The Blog will improve on food photos when Berleley returns March 16, as our illustrious 1st mate and photogaher.  


One of three contiguious markets.

Margarita Pizza, made all from scratch and served on deck.

 The pizza was a hit and this time I got it 110% perfection. Secret is to roll the crust thin, (I pick the crust up and streach it with my hands like the guys in the Italian parlors) brush the crust with olive oil, and make dents in the bottom of the crust with your knuckles. Let stand 10 minutes before adding the ingredients. This one had thin saucing with tomato basil sauce which I found in a jar at Walmart here in PV. It was a good brand with only 3 gram sugar, otherwise, all PV has is Prego! UGH!  layer fresh basil leaves on top of the sauce, top with fresh tomato slices, thin slices of mozzella cheese from costco or Trader Joes, the kind spiced with oilve oil and herbs. Grate some fresh parmesan over the top, very lightly and sprinkle with fresh chopped galric. (alot) My receipe for pizza dough is in a earlier post. Look forward to pizza when we are anchored on some island paradise with nothing but the ocean all around. Now to practise my bread making skills.



Mexico has these wonderful little juicy limes and you can not live without the hand squeezer.



The local art work at the market was not bad either.



Close-up of the delicious beauty.