Striped Bass In Achiote And Sour Orange Sauce - ...

By á-170456

Ingredients

• 4 large garlic cloves chopped
• 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 large banana leaf pieces
• Corn tortillas

Details

Servings 1

Preparation

Step 1

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.