Striped Bass In Achiote And Sour Orange Sauce Recipe - Cooking Index
Striped Bass In Achiote And Sour Orange Sauce Recipe - Cooking Index
| 4 | Garlic cloves - chopped (large) | |
| 1/4 teaspoon | Ground cumin | |
| 1/4 teaspoon | Mexican oregano | |
| 1 teaspoon | Achiote paste or ground annatto | |
| 1/2 cup | Seville orange juice | |
| 1 | Wild striped bass - (2 to 4 lbs) - scaled and gutted | |
| 1 | Red bell pepper - julienned | |
| 1 | Yellow bell pepper - julienned | |
| 1 | Spanish onion - sliced thinly | |
| 1 | Jalapeño - sliced thinly | |
| 2 | Tomatoes - sliced | |
| 1/2 cup | Olive oil | |
| 2 cups | Banana leaf pieces (large) | |
| Corn tortillas |
Begin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes.
In a bowl combine bell peppers, onion, jalapeño, tomatoes and olive oil and season with salt and pepper. Place this mixture inside the cavity of the bass.
On hot grill, lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on the grill for 15 minutes. Serve whole with corn tortillas.
This recipe yields ?? servings.
Description:
"{Mero En Ma Cum}"
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A30) - from the TV FOOD NETWORK
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