CHEF’S TABLE

CHEF/Owner Ze Carlos Jiménez
RESTAURANT THE MEXZICAN GOURMET

FACTS  A native ofCuautla Morelos, Mexico, Chef Ze Carlos Jimenez has over twenty years in the kitchen and hosts a regular cooking show on Utilismia Fox, Hogar Express.  He opened his restaurant in late 2011 in the historic  Dorn Brothers (Harvey Amster  Properties) building.

SOMI KITCHENS Recipes from our Town Center Chefs

INGREDIENTS The recipe serves 4.

2 lbs Firm Fresh Fish fillet (Corvina) cut into inch pieces, deboned

1 cup Lime juice

1 Avocado chopped & sliced
1/2 White Onion finely diced

1 Tomato chopped and seeded

4 Tomatillos

1 bunch Cilantro cleaned and cut

3-4 Garlic cloves

Salt and pepper as desired.

PREPARATION:

STEP 1:

Place deboned/cut fish fillet in a bowl and marinade with a mixture of lime-juice and salt for about 5-hours in the fridge. Mix constantly to ensure all of the fish is exposed to the acidic lime-juice

STEP 2:

Prepare tomatillo sauce: In a blender chop and mix: tomatillos, chopped white onions, cilantro & garlic until smooth consistency – set aside

STEP 3:

In a bowl mix all ingredients with marinated fish, mix well. Add tomatillo sauce, additional ime juice, salt & pepper as desired

STEP 4:

Served chilled topped with avocado slices and cilantro leaves.