INGREDIENTS:
- Azero Steelhead fillets, skin-on, pin bones removed
- Sea salt & black pepper
- Olive oil
- 1 head cauliflower, in florets
- 1-inch piece fresh ginger, peeled and sliced
- 2 tbsp butter
- 2 tbsp cream (optional)
- 1 cup nopales (cactus paddles), diced
- 1–2 dried guajillo chiles, stemmed and finely chopped
- 1–2 tbsp apple cider vinegar
- Pinch of sugar
- Sea salt
- Yuzu compote (store-bought or homemade; see note)
- Fresh mint leaves, for garnish
Yuzu compote:
- Simmer yuzu juice with a little sugar and zest until syrupy.
FOR THE FIRE:
- Dried grapevines (from local vineyards) or grapevine cuttings, plus hardwood charcoal as needed
chef’s note
- In the Valle de Guadalupe, grapevines are a natural part of the landscape. Using dried grapevines to fuel the grill infuses the fish with a gentle, aromatic smoke—adding a touch of sweetness and subtle complexity that truly reflects the flavors of Baja wine country.
INSTRUCTIONS
Make the Ginger-Cauliflower Purée
Boil cauliflower florets and ginger in salted water until very tender. Drain. Blend with butter and a splash of cream until silky smooth. Adjust seasoning.
Prepare the Nopales-Guajillo Relish
Blanch diced nopales in boiling salted water for 2–3 minutes, then rinse under cold water. Toss with chopped guajillo chile, apple cider vinegar, pinch of sugar, and salt. Allow to macerate and ferment lightly at room temperature for several hours or overnight (covered loosely).
Sear the Steelhead
Pat fillets dry and season with salt and pepper. Heat olive oil in a pan. Place fillets skin-side down and sear, checking often and pressing gently, until the skin is deeply browned and crisp. Leave flesh side very rare; do not flip. Remove when skin is perfectly crisp.
Plate
Spoon ginger-cauliflower purée onto plate. Place steelhead fillet skin-side up (so the skin is on top). Garnish with nopales-guajillo relish, small dots of yuzu compote, and fresh mint.
TIPS
If grapevine cuttings aren’t available, use fruitwood or a mild hardwood for gentle smoke—though grapevines offer a unique, regional flavor that truly sets this dish apart.
