Rick bayless one of the very best chef out there love his videos

"Oh, a new Rick Bayless video!" *grabs a snack* 4:26 ok maybe we'll save this particular video for when I'm not eating

I’m a fish monger, I will happily butterfly your fish. This is a beautiful recipe. Hope you try it.

Glad this is starting with a whole fish

Anyone else happen to notice that Rick's casually rocking a $20,000 (minimum) grill? Subtle flex, Rick. Well played.

@JohnnyDaines

2 жыл бұрын

On some of his old tv episodes they were sponsored by that grill brand so I wonder how much he actually paid for it

I appreciate you showing the process of breaking down the fish! Thank you! 💜

I've been thinking about this dish since I had it there years ago...

From watching him on pbs when I was a kid To watching him on YT as an adult 🥺 time flies fast

My heart was racing from 18:00 to 18:07 during that transfer! Thank you for sharing another wonderful recipe Rick!

First to start watching and first to like…. Watched you since 2012 when all I had was an antenna for TV…. I’ve learned so much from you, and I’ve tried to replicate everything you make…. My buddies who are truly from Mexico think it’s funny that a “white guy” can make such authentic Mexican food…. I’ve been told I make food they’re than their mother’s and grandmothers…. Which I think is very crazy to me….. therefore I thank you for your knowledge and sharing in videos.

The Master.

Makes me want to fly down to Loreto in the Baja Peninsula and go fishing.

Thanks Rick you definitely know what you are talking about

Great chef bad monger.

I was in Cancun this year at a resort. We went offsite to this little seaside restaurant and I ordered fish one side was red like this presentation and the other side was green. It was grilled just like this and I’ll say it was probably the best fish I’ve ever had

@hankwild8595

2 жыл бұрын

I did the same thing 20 years ago. I’ve been obsessed with the Yucatán’s food and drinks ever since.

@terryt.1643

5 ай бұрын

Rick did a video on the two color adobo fish using trout. It looked really good and festive, too. I plan to try it.

@tonvionne

4 сағат бұрын

@@hankwild8595 Right, I loved their kibis too although I know that’s a Lebanese influence, I found them all over the streets in the area of the Yucatan I was visiting. I suppose they’ve become a staple of the state’s cuisine because of that. I dipped them into some sikil pak and I am in love with Yucatan

What an awesome way to use as much of the fish as possible! Next time I catch a corbina on the beach I will definitely try this recipe.

That looks good.

Wow, Rick that was a lot of preparing but beautiful finish. Mouth watering...

Got to have a sense of humor when preparing fish :D

I remember a rendition of this that you prepared at your home where you cooked it in the fire place! Thanks for the in-depth lesson!!!

Wow!

Welcome Reek, your Frontera Chicken Fajita Taco Bowls, are yam yams!

Great chef bad monger

I've had a variety of fish tacos. They're never the same. Some were okay, some were awesome. That looked awesome. Nice grill too.

Very educational, Thank you Chef. Ready to buy a whole fish in the Seafood Market.

This was fascinating to watch. I've never heard of butter flying a fish

ive always been curious to make this after experiencing it in isla mujeres. thanks!

I made my version yesterday. I used haddock. Did not have oranges. So, I used tangerine juice and lime. I also used a banana leaf from my plant in the basement. Those pickled red onions are good. Put serrano peppers in the salsa. It came out great. Thanks for the idea.

Amazing recipe. Rick do you know were there will be more new episodes on tv? I love this recipe. Thank you.

As always, thanks for the video, Rick! Perhaps you should do a Pozole master class soon??

I had this at Playa Lanchero on Isla Muheres. They used amber-jack, which isn't a particularly tasty fish. It was excellent! I seem to recall there were chilies and green onion grilled on it as well.

I also cooked the fish with wine barrel staves on the Webber.

When I lived in Florida. I would grill Jack Crevalle on mangrove wood. I worked construction then. I'd bring it to the job site. And the guy's I worked with would eat up in no time. All that was left was bones.

Looks delicious… is the the same as Baja style Zarandeado fish?

What an epic preparation. Any tips for making friends with more adventurous eaters? I’m the only one among my friends who I can imagine eating a whole butterflied fish. Maybe it’s an “if you cook it they will come situation.” Looks incredible!

@shuichinz

2 жыл бұрын

First find people who are into fish tacos

Rick I’m going to frontera next week at Disney springs can’t wait!

@rickbayless

2 жыл бұрын

Great!

@JohnnyDaines

2 жыл бұрын

Went there with my wife a few weeks ago and loved every bit of it. My wife got the mahi mahi and I got the carne asada. I wanted to taste the red mole though and asked the waiter to give me some in a little salsa cup. Turns out it was delicious to dip the carne asada in too. For appetizers we got the half and half and the Queso fundido, both incredible. I wish I could go back sooner!

@kameroncubic6222

2 жыл бұрын

@@JohnnyDaines sounds delicious can’t wait!

what do you do with the fins anyway? Do you make them into chips or just save them for stock?

What brand of oil sprayer is that?

Rick, who makes/sells that wire grilling basket? Thanks!!

You could make a killing on those tacos probably haha radish salsa... gonna check for a vid on that now

🦈

👏👏👏👏🤤

Thanks Rick, now I'm homesick for Quintana Roo! Do you have a favorite oil spray bottle?

@JohnnyDaines

2 жыл бұрын

I also would like to know this

Rick that is truly truly beautiful! Could you please spell the name of the paste that you used in the marinade? I want to look for it the next time I go to town at a local Mexican grocery store. Thank you in advance!

@rickbayless

2 жыл бұрын

Achiote paste, widely available in most Mexican grocers.

@jameshobbs

2 жыл бұрын

FYI, it's paste of annatto seeds

@richardzaccone

2 жыл бұрын

@@rickbayless it’s also used widely to color foods, look you will find it in the various ingredients list. Oddly, I worked at a well known garden cafe on the NS and I asked my fellow Mexican food workers how they would used achiote paste and only one person, kind of knew!

Chef, I've been wanting to do this the first time I saw you do it. I CAN'T find a grill basket with those kind of dimensions! 😭. Where did you find it and what are the exact dimensions?

@ryanridley554

2 жыл бұрын

Go to a metal shop and get them to make you one👍

I wonder if you made the paste using an immersion blender and a little immersion blender caraffe if that would work!

@ChiliPepperMadness

2 жыл бұрын

Totally. I use a little blender with achiote paste all the time. Works great for me.

Rick please show me how to make traditional 'alfajor de coco'.

Making this with grouper very soon, with just a few extra spices. Looks so amazing. Achiote has quickly become one of my favorite ingredients.

@rickbayless

2 жыл бұрын

Hope you enjoy

Just a couple small pices of mesquite on that fire does amazing things!

🥂🥂🥂❤️

Anyone know that place on Isla Mujeres that's making this outdoors?

@rickbayless

Жыл бұрын

Try Zama Beach Club.

@jreagle58

Жыл бұрын

@@rickbayless Thanks, Rick, but after a search I think Playa Lancheros was the place we saw the Tikin Xic grilling.

Looks delicious! I'd put that bone you removed into the freezer and use it to make stock for soup, paella, etc.

Wish you would've covered how to remove rib bones, or get meat away from those bones. Thanks Mark

@patrickdobbels2342

2 жыл бұрын

Once the whole fish is done. Just pull the bones out.

I always wondered what happened to the purple blues clues guy.

Hey Rick - I notice your salsas that I have been buying for years are now incredibly watered down. Do you have a video showing us how to cut our costs in half and make a salsa half as good? Do you have a gambling debt we should know about? I guess you are so busy doing videos that your Quality Control has slipped. I have been following you for 30 years starting in Chicago. I cannot believe that you have changed your product just to make extra dollars. It is a sign of the times. I am just surprised that you would do this. I will be posting this on every one of you videos until you come clean. You present yourself as a good and honest person with a lot of passion. Is it possible this is only a facade?

Stick blender

Chef, looks fascinating, but I’m squeamish about “rendering” whole animals into foodstuffs. I know, I know that all table “proteins” have to be processed but I’m an urban city dweller ( born and raised), who likes to think that hamburgers, chicken tenders, etc just come “that” way. Regards!