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CATEGORY CUISINE TAG YIELD
Seafood Fish 2 Servings

INGREDIENTS

1 Small garlic clove, chopped
2 tb Onion, chopped
1 tb Tomato, chopped
1 tb Cilantro, chopped
1/2 ts Salt, or to taste
1/8 ts Freshly ground black pepper
1/8 ts Achiote, dissolved in 1 tsp
1 lb Whole fish – sea bass, scrod
Red snapper, mackerel
Banana leaf or aluminum foil
a comal is a flat clay plate about 24 inches in diameter Source:

INSTRUCTIONS

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.
False Tongues and Sunday Bread by Copeland Marks
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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