Description
This recipe comes from the Yucatan and incorporates Red Recado Paste and Mexican Pink Onion. The recipes for those can be found at the respective links. This makes a delightfully vibrant and beautiful dish to serve. This will work with most any cleaned and scaled fish but our favorite is Black Cod.
Ingredients
Scale
- 1 Whole fish, cleaned and scaled (approx 4 lbs)
- Banana Leaves or foil
- Salt and Pepper
- 1/2 C Orange Juice
- Juice of 2 limes
- 1 Tbls Apple Cider Vinegar
- 1/2 C Red Recado Paste (more or less)
- 2 Tbls Mexican Oregano
- 2 Tomatoes, sliced
- 1 Large Habañero, cut into strips
- 1 C Mexican Pink Onion
Instructions
- Cut three evenly spaced slices down to the bone on both sides of the cleaned and scaled fish.
- Place banana leaves or foil in the bottom of a roasting pan. It needs to be big enough to wrap around the whole fish and seal. If using banana leaves, place string down first so you can tie it off later.
- Sprinkle salt and pepper on both sides and inside the fish.
- Combine orange juice, lime juice, vinegar and Red Recado Paste. Pour over the outside and inside of the fish, distributing the Recado pieces.
- Place the tomatoes along the sides of the fish on both sides
- Sprinkle the Mexican Oregano over the fish and tomatoes.
- Place the Habañero over the fish and tomatoes.
- Place the Mexican Pink Onion over everything.
- Sprinkle generously with salt and pepper.
- Seal the banana leaves or foil by folding the ends in first and then bringing the sides together. Tie the banana leaves with string or fold the edges of the foil together a couple times to create a tight seal.
- Cook in a 450 degree oven for 15 minutes, then turn the fish over very carefully and cook for 15 more minutes.
- Turn the fish over again and cook for 10 more minutes.
- Remove from oven and let sit for 5 minutes. Carefully open the foil.
- To serve, lift the top portion of fish off the bone, remove the bone, and serve the bottom portion of fish.
