Uploaded April 2018 | Updated September 2026, 1 day ago
I found a low-carb Mexican fish recipe online that should be healthier than most Mexican dishes. So I picked up all the ingredients except for the fish! Let’s see if we could hook some for dinner. Click on SHOW MORE for info on the tackle, lake and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell that same model but another, very similar to it is sold 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 2.75 inch Finesse TRD (“The Real Deal”) in green pumpkin. It is attached to a black 1/15 ounce Zman Finesse Shroomz jig.
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.
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 “Corrido del Norte,” purchased from Pond5.com.
- - - - - - - - - - - RECIPES - - - - - - - - - - - - -
MEXICAN CAULIFLOWER RICE
Recipe from here: http://eatwithinyourmeans.com/mexican...
Ingredients
2 10 to 12 oz. packages of frozen, riced cauliflower
8 oz. diced onion
2 tsp of minced garlic
2 TBS. olive oil
4 TBS. tomato paste
1 sm. can of diced green chiles (or sliced jalapeños)
1 tsp. of salt or more to taste
Instructions
Heat a large sauté pan over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 mins, stirring often until the moisture is evaporated.
REFRIED (BLACK SOY) BEANS
Recipe from: https://lowcarbyum.com/low-carb-refri...
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
INSTRUCTIONS
In a large skillet, cook bacon until just done, not crispy. Leave in skillet and set aside.
Drain 2 cans of black soy beans. Mix with a processor until smooth. Add remaining ingredients and mix until well blended. Add bean mixture to bacon. Cook until warmed and thickened.
LOW-CARB TACO SEASONING
Inspired by this website: http://www.familyfreshmeals.com/2013/...
INGREDIENTS
2 TBS chili powder
1 TBS ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp paprika
1 tsp kosher salt
2 tsp black pepper
SPICY MEXICAN FISH
Recipe taken from here (for haddock): geniuskitchen.com/recipe/spicy-mexican-fish-327859#activity-feed
INGREDIENTS
1 to 1½ LBS mild fish fillets
½ cup lime juice
¾ cup all-purpose flour (I used almond flour)
3 tablespoons taco seasoning
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
3 to 4 tablespoons vegetable oil to cover bottom of very large skillet
DIRECTIONS
In a dish, arrange fish in a single layer.
Pour lime juice over fish.
Let stand for 15 minutes.
Combine the flour, taco seasoning, cumin and cayenne in gallon bag.
Drain lime juice from fillets and pat dry with paper towels.
Coat fillets with flour mixture by putting them into bag and shaking.
In a large skillet, cook fillets, in batches, over medium-high heat in oil for 2-3 minutes on each side or until fish flakes easily with a fork.
I found a low-carb Mexican fish recipe online that should be healthier than most Mexican dishes. So I picked up all the ingredients except for the fish! Let’s see if we could hook some for dinner. Click on SHOW MORE for info on the tackle, lake and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell that same model but another, very similar to it is sold 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 2.75 inch Finesse TRD (“The Real Deal”) in green pumpkin. It is attached to a black 1/15 ounce Zman Finesse Shroomz jig.
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.
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 “Corrido del Norte,” purchased from Pond5.com.
- - - - - - - - - - - RECIPES - - - - - - - - - - - - -
MEXICAN CAULIFLOWER RICE
Recipe from here: http://eatwithinyourmeans.com/mexican...
Ingredients
2 10 to 12 oz. packages of frozen, riced cauliflower
8 oz. diced onion
2 tsp of minced garlic
2 TBS. olive oil
4 TBS. tomato paste
1 sm. can of diced green chiles (or sliced jalapeños)
1 tsp. of salt or more to taste
Instructions
Heat a large sauté pan over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 mins, stirring often until the moisture is evaporated.
REFRIED (BLACK SOY) BEANS
Recipe from: https://lowcarbyum.com/low-carb-refri...
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
INSTRUCTIONS
In a large skillet, cook bacon until just done, not crispy. Leave in skillet and set aside.
Drain 2 cans of black soy beans. Mix with a processor until smooth. Add remaining ingredients and mix until well blended. Add bean mixture to bacon. Cook until warmed and thickened.
LOW-CARB TACO SEASONING
Inspired by this website: http://www.familyfreshmeals.com/2013/...
INGREDIENTS
2 TBS chili powder
1 TBS ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp paprika
1 tsp kosher salt
2 tsp black pepper
SPICY MEXICAN FISH
Recipe taken from here (for haddock): geniuskitchen.com/recipe/spicy-mexican-fish-327859#activity-feed
INGREDIENTS
1 to 1½ LBS mild fish fillets
½ cup lime juice
¾ cup all-purpose flour (I used almond flour)
3 tablespoons taco seasoning
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
3 to 4 tablespoons vegetable oil to cover bottom of very large skillet
DIRECTIONS
In a dish, arrange fish in a single layer.
Pour lime juice over fish.
Let stand for 15 minutes.
Combine the flour, taco seasoning, cumin and cayenne in gallon bag.
Drain lime juice from fillets and pat dry with paper towels.
Coat fillets with flour mixture by putting them into bag and shaking.
In a large skillet, cook fillets, in batches, over medium-high heat in oil for 2-3 minutes on each side or until fish flakes easily with a fork.
