Fish Fillets Baked Fisherman Style
Fish Fillets Baked Fisherman Style
TikinxicRed 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.
Ingrediënten
Makes 4 servings
- 2 tablespoons Yucatán Red Seasoning Paste or purchased achiote paste
- 4 6- to 7-ounce firm fish fillets, each about 3⁄4-inch thick
- ½ teaspoon salt
- 2 large garlic cloves thinly sliced
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ 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
Instructies
- 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.
- 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.
- 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.
