| 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
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”