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Fish Fillets Baked Fisherman Style |
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Serves: 4 Print this Recipe(Tikinxic) Category: Baked Whole Fish and Fillets Red snapper, grouper, or mahimahi are good choices for this typical Yucatán dish. Each serving is wrapped in banana leaves and foil. The sealed packages containing the fish and other ingredients are often cooked over coals on the beach in Yucatán in the traditional style of the local fishermen. In this recipe the fish is baked in a conventional oven with very good results. Making your own Yucatán Red Seasoning Paste (recado rojo) gives the fish the most authentic flavor, but purchased achiote paste, available in Mexican markets, can be substituted in a pinch. 2 tablespoons Yucatán Red Seasoning Paste or purchased achiote paste 4 (6- to 7-ounce) firm fish fillets, each about 3/4-inch thick 1/2 teaspoon salt 2 cloves garlic (large), thinly sliced 2 tablespoons fresh orange juice 2 tablespoons fresh lime juice 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 4 (12-inch) banana leaf squares 2 medium tomatoes, sliced 1 medium red or white onion, thinly sliced 4 guëro (yellow) chiles, seeded and thinly sliced 12 pitted green olives, sliced 2 tablespoons unsalted butter 1. Prepare the seasoning paste, if using homemade. Then, sprinkle the fish lightly with salt. Set aside on a plate. In a blender, purée the garlic, seasoning paste, orange and lime juices, oregano, and cumin. Rub the marinade all over the fish. Cover and refrigerate for about 1 hour. 2. Preheat the oven to 350°. To assemble the fish packages, lay four 12-inch-long pieces of foil on a flat surface. Lay a banana leaf on top of each piece of foil. Put 1 fish fillet in the center of each banana leaf. Layer the tomato, onion, chile, olives, and butter equally on top of each fillet. Fold the banana leaf, overlapping, to completely enfold the fish. Then fold the foil completely around the banana package. Seal tightly so no steam escapes. 3. Lay the packages on a baking sheet. Bake 25 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one for doneness. Reclose to serve.) Serve the fish in the packages, to be opened at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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