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This week in the galley way down in beautiful Rosarito, Mexico, we’re at the Rosarito Beach Hotel is standing next to me is Cecilia. Thank you for inviting us.

Cecilia: Thank you for stopping by over our resort, sir.

It’s a beautiful resort. I’ve been here many times in the past. Great fishing here, too but today we’re going to do a fish dish. And who’s our chef that we have here.

Cecilia: Our chef is Edilberto. He’s the restaurant chef for the gourmet.

Good, so I see he’s got a rock fish for us today and what is he going to do with this rock fish?

Cecilia: Okay, we’re going to have it down with the cilantro sauce, it’s rock cod with the cilantro.

A fish or rock cod looks like this is one here that has done a different style. This one was deep fried but our chef has a different treat for us in store today and what’s really nice about this especially. This is a local fish being catch right here in Baja, Mexico even up in California, local rock cod, a lot of our viewers catch this fish all the time.

Cecilia: Okay, so we’re adding a little bit of salt and pepper. And he’s also going to put a few drops of lime to it.

Yeah, I love using lime and lemon all the time.

Cecilia: Then now, he’s going to go ahead and put it in the pan, [Foreign Language] it just takes from two to three minutes to have it ready.

One thing about rock cod, what’s really nice about it very white meat. You can do lots of stuff with it but like the chef said; you don’t want to cook it too long. That’s the biggest mistake people make with the fish like rock cod is they cook it way too long. You can see how fast this is cooking.

Cecilia: Yes, it looks really nice.

Yeah, it’s going really fast. There you go. This is a very simple dish to do. What I like about it is because this is something that somebody can do at home and that’s what I was talking about the rock cod. It’s so virtually you can use a bunch of different sauces and I know the chef here has a sauce of course to put on top of this and what is that?

Cecilia: Yes, that’s right. That’s the cilantro sauce like I told you it has olive oil, cilantro, a little bit of salt and pepper and lime.

And what he did was took all those ingredients and just do it in the blender and mix it all with processor.

Cecilia: Yes, that simple. That’s simple. You just blend them and that’s it. It’s great.

I think we’re all done, cooking the fish.

Cecilia: Yes, it is great. It looks really nice.

And this is the chef’s assistant.

Cecilia: Yes, that’s correct. Her name is Marita and she’s helping today.

This is actually going to fire up the cilantro sauce. What’s neat about cilantro sauce is cilantro is just one of those natural ingredients from Mexican culture and we used it all the time in cooking and my mom is cooking all the time with cilantro, oreganos, stuff like that and it’s nice to add this to the dish here. We can just heat it up a tiny bit.

Cecilia: Yeah, just a little bit of heat into it and it looks delicious.

Yeah, it does. Here’s the finished dish. I have to try this.

Cecilia: Yes. How is it?

That is so good. That’s really good.

Cecilia: It is.

Thank you.

Cecilia: Thank you for coming in. Thanks to the chef who made it possible.

Thank you, Chef, very nice, very simple dish, just a little bit of time on. You know cook it in a little bit of heat. The cilantro sauce is great and I’ve never seen cilantro sauce where it was heated like that and put on top of the fish and it came out really nice. Again we’re down here at Rosarito Beach Hotel down here in Northern Baja, only about 40 minutes from the border from San Diego. This is a nice, great place to come on down. Come do some local fishing and come see the chef and order dish at the kitchen here, beautiful dish.

Well, stay tuned and we’ll be right back with a lot more action right here on sport fishing.

Mexico, beyond your expectations.