Notes on Baja Fish

I was thinking about the recipe I posted earlier today, and I couldn’t help but wonder “what is baja fish?” Because my fishmonger simply had a little sign that said “baja” fish and told me it was good… so I bought it.

I mean… I know where cod is from. I know what it looks like. I know what tuna is from. I know what that looks like too. I have a general understanding of fish (did I ever tell you I was a waitress at a sushi place?)… but I’ll be honest, “baja” was not something that I was adequately familiar. Plus I wrote this recipe, and I didn’t want to give anyone mis-information (because bad information really sucks).

So… I sat down and went off googling. Turns out… there isn’t really anything called “baja fish.” In fact, I’m still pretty unclear on exactly what fish I ate this morning…

But! I did want to let you guys know… and tell you that I will figure it out and when I do, I’ll update you.

That is all.

xoxo -H

Sweet Potato Baja Fish Bites

Guys… Baja fish. It’s tender, delicate, and delicious. Mine was prepared simply… just a tiny pinch of salt and a light dusting of flour before being pan fried in olive oil. Can I just tell you? AMAZING!

I had a few pieces of fish left over, and I couldn’t stop thinking about ways to prepare the fish. Scallion? Ginger? Salad? Sandwich?! Then I thought, “BITE-SIZED!” and came up with this!


Sweet Potato Baja Fish Bites (Kaprise Kitchen Original)

  • 2 filets of baja fish
  • 1 teaspoon of salt
  • 3 tablespoons of flour (for those Paleo eaters, you can omit this all together or batter your fish in egg, or dip lightly in fine almond flour)
  • 1 sweet potato
  • 1 carrot
  • 1 teaspoon of grainy mustard
  • 1 teaspoon of balsamic vinegar reduction
  1. Slice the sweet potato and carrot into 1/2 inch slices, toss in olive oil, and roast in the oven at 425F for 25 minutes, until crisp. (You can also do this the day before and chill in the refrigerator)
  2. Heat a non-stick skillet with a little olive oil. Sprinkle the baja fish with a teensy bit of fine salt and lightly flour. Fry the fish for 4 minutes on each side, until cooked through. (Also, can be done a day in advance and chilled in the refrigerator)
  3. In a large serving platter, place the slices of sweet potato
  4. Gently brush each sweet potato with a thin layer of mustard
  5. Top each sweet potato/mustard with a piece of fish, sliced to fit the pieces.
  6. Garnish with a little sliver of roasted carrot
  7. Top each bite with a drop or two of balsamic vinegar reduction.
  8. Eat!!!

Balsamic Vinegar Reduction: Super easy! Just put some balsamic vinegar in a non-reactive pan, medium heat, cover, and reduce until 1/2 volume. Make sure your kitchen is well ventilated, and please, for the love of cooking, do not sniff the mixture! Just let it bubble away until it’s 1/2 volume. Cool and store in an airtight jar. Use on anything.

Note: You can use any type of left over fish in this recipe. I do think that the baja was a perfect match for the sweetness of the sweet potato, but I can see cod being really good too. I would do a tilapia also, but maybe with a chili-cilantro salsa instead of balsamic.



I hope you guys enjoyed this recipe! Also… Happy Valentines Day!!! Celebrate those you love, and celebrate yourself, because there is no one else you should love more!!!

xoxo -H