I always wondered what fried green tomatoes would taste like, so when I saw some in the market in Ensenada, just south of the border in Mexico, I had to try them. I didn’t get around to cooking them until a few days later when we were anchored in the southern bay of Isla Cedros, a windswept rocky landmass just north of Turtle Bay on the west coast of the Baja Peninsula.

On the 2-night passage down from Ensenada we caught a pretty little Bonito so I thought I’d try my hand at Mexican cuisine with fish tortillas and my take on Mexican fried green tomatoes. I cut the Bonito into inch thick strips, dusted them in seasoned flour and pan fried them for a couple of minutes each side. I served the tuna with the green tomatoes and tortillas but rice would also taste great and probably be less messy to eat.

Mexican Fried Green Tomatoes


  • 1 medium onion sliced
  • ½ red pepper sliced (or capsicum if you’re from north of the border)
  • 8 green tomatoes cut into quarters
  • 1 fat clove of garlic crushed
  • A sprinkle of chilli flakes
  • 1 tblspn balsamic vinegar
  • 2 tblspn fresh coriander roughly chopped
  • 1 tspn brown sugar


  1. Saute the onion in light olive oil then add the red pepper slices and cook for a couple of minutes more
  2. Then add the tomatoes and garlic and sauté for another 2-3 minutes
  3. Add the vinegar, sugar and chilli flakes and season with salt and a grind of black pepper
  4. Cover and simmer for 10 minutes until the tomatoes are completely soft
  5. A lot of water comes out of the tomatoes so it ends up quite juicy, if you prefer it drier (less messy!) then simmer it without covering
  6. Sprinkle with coriander and serve
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