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Striped Bass In Achiote And Sour Orange Sauce

Type: Fish
Courses: Main Course

Recipe Ingredients

4   Garlic cloves - chopped (large)
1/4 teaspoon 1.3mlGround cumin
1/4 teaspoon 1.3mlMexican oregano
1 teaspoon 5mlAchiote paste or ground annatto
1/2 cup 118mlSeville 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 118mlOlive oil
2 cups 80g / 2.8ozBanana leaf pieces (large)
  Corn tortillas

Recipe Instructions

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.


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MELTING POT with Aaron Sanchez - (Show # MP-1A30) - from the TV FOOD NETWORK


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