Uploaded May 2018 | Updated September 2026, 21 hours ago
Three years ago I made Oaxacan spicy fish. It was a popular video, and the recipe was delish. I’ve got to try it again. So I picked up all the ingredients, ah, except the fish! We need to catch some! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a ⅛ ounce Strike King, Mini King spinnerbait in red.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Mariachi Pancho Villa,” purchased from Pond5.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
GUACAMOLE RECIPE
2 Large Avocados
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers
1 teaspoon of lime juice
2 TBS. of sour cream
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teas. garlic powder
4 sprigs cilantro chopped (optional)
DIRECTIONS
Mash avocados with a fork, then add all other ingredients while stirring.
SPICY OAXACAN FISH
Inspired by the recipe found here: rickbayless.com/recipe/toni-sobels-spicy-fish-in-a-packet
INGREDIENTS:
4 6-ounce portions of small mild white fish like bluegill, perch or small bass
Bottled lime juice (plus one sliced lime for garnish)
1 teaspoon Salt
Freshly ground black pepper
½ cup mayonnaise
3 canned chipotle chiles en adobo, plus 1-2 teaspoons of adobo sauce
1 large sweet (Vidalia) onion, about 1 LB, thinly sliced and separated into rings
3 TBS of chopped cilantro
4 12-inch X 18-inch sheets of heavy duty aluminum foil (I doubled it and used 8 sheets)
DIRECTIONS:
Preheat oven to 350° F (175° C).
Divide up the fish between the 4 pieces of aluminum foil, placing the fish 2 inches back from the edge closest to you. Sprinkle each packet with ¾ teaspoon lime juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Blend mayonnaise and chipotle along with the adobo sauce in a blender or small food processor until smooth. Spread the chipotle-mayo on the fish in all 4 packets. Sprinkle the onions over the top and add 3 to 4 sprigs of cilantro.
Fold the aluminum foil over the top of the fish till the edges meet at the bottom. Seal by turning the edge over twice. Seal the sides of the packet in the same fashion. Place on a baking sheet. Repeat the process with the other pieces of fish.
Place in oven and bake for 13 -15 minutes. Test with a fork to make sure it is done. The fish should be flaky and no longer translucent, and onions just cooked through.
Place the packets on individual dinner plates. (I drained the water from each packet). Each person can open their own fragrant packet and garnish with chopped cilantro. Serve with cauliflower rice, a green salad, lime slices and/or guacamole. You can make more of the mayonnaise dressing to accompany it in case anyone wants to add a bit more spice.
Three years ago I made Oaxacan spicy fish. It was a popular video, and the recipe was delish. I’ve got to try it again. So I picked up all the ingredients, ah, except the fish! We need to catch some! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a ⅛ ounce Strike King, Mini King spinnerbait in red.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Mariachi Pancho Villa,” purchased from Pond5.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
GUACAMOLE RECIPE
2 Large Avocados
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers
1 teaspoon of lime juice
2 TBS. of sour cream
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teas. garlic powder
4 sprigs cilantro chopped (optional)
DIRECTIONS
Mash avocados with a fork, then add all other ingredients while stirring.
SPICY OAXACAN FISH
Inspired by the recipe found here: rickbayless.com/recipe/toni-sobels-spicy-fish-in-a-packet
INGREDIENTS:
4 6-ounce portions of small mild white fish like bluegill, perch or small bass
Bottled lime juice (plus one sliced lime for garnish)
1 teaspoon Salt
Freshly ground black pepper
½ cup mayonnaise
3 canned chipotle chiles en adobo, plus 1-2 teaspoons of adobo sauce
1 large sweet (Vidalia) onion, about 1 LB, thinly sliced and separated into rings
3 TBS of chopped cilantro
4 12-inch X 18-inch sheets of heavy duty aluminum foil (I doubled it and used 8 sheets)
DIRECTIONS:
Preheat oven to 350° F (175° C).
Divide up the fish between the 4 pieces of aluminum foil, placing the fish 2 inches back from the edge closest to you. Sprinkle each packet with ¾ teaspoon lime juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Blend mayonnaise and chipotle along with the adobo sauce in a blender or small food processor until smooth. Spread the chipotle-mayo on the fish in all 4 packets. Sprinkle the onions over the top and add 3 to 4 sprigs of cilantro.
Fold the aluminum foil over the top of the fish till the edges meet at the bottom. Seal by turning the edge over twice. Seal the sides of the packet in the same fashion. Place on a baking sheet. Repeat the process with the other pieces of fish.
Place in oven and bake for 13 -15 minutes. Test with a fork to make sure it is done. The fish should be flaky and no longer translucent, and onions just cooked through.
Place the packets on individual dinner plates. (I drained the water from each packet). Each person can open their own fragrant packet and garnish with chopped cilantro. Serve with cauliflower rice, a green salad, lime slices and/or guacamole. You can make more of the mayonnaise dressing to accompany it in case anyone wants to add a bit more spice.
