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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 small garlic clove -- chopped

  3. 2 tablespoons onion -- chopped

  4. 1 tablespoon tomato -- chopped

  5. 1 tablespoon cilantro -- chopped

  6. 1/2 teaspoon salt -- or to taste

  7. 1/8 teaspoon freshly ground black pepper

  8. 1/8 teaspoon achiote -- dissolved in

  9. 1 tsp

  10. 1 pound whole fish - sea bass -- scrod

  11. red snapper -- mackerel

  12. banana leaf or aluminum foil

Instructions Jump to Ingredients ↑

  1. Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote together. Put half of the sauce in the center of a banana leaf or sheet of foil, place the fish on top, and pour the rest of the sauce over it. Fold it all into a package. Bake or roast the package in a comal or a dry skillet for 20 minutes. Turn the package over several times during the roasting process. Unfold and serve warm. Note: achiote is used mainly to add a red color to the dish. A comal is a flat clay plate about 24 inches in diameter

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