| 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?”