For a fiesta, serve with a Tequila Cazadores El Conchal!
Prep Time: 30m ( +6h resting time for the marinade)
Cook Time: 15m
Total Time: 6h 45m
INGREDIENTS
4 large cloves garlic, chopped
1/4 teaspoon ground cumin
1/4 teaspoon Mexican oregano
1 teaspoon achiote paste or ground annatto
1/2 cup sour orange juice
1 (2 to 4 pound) snapper (or whatever fish is fresh and available to you!), scaled and gutted
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 Spanish onion, sliced thinly
2 tomatoes, sliced
1/2 cup olive oil
2 large pieces banana leaves
Flour tortillas
*If you want to add some spice: 1 jalapeño, sliced thinly
DIRECTIONS
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 about 6 hours.
In a bowl combine bell peppers, onion, tomatoes, and olive oil and season with salt and pepper. Place this mixture* inside the cavity of the snapper.
On a hot grill lay down 1 piece of the banana leaf, place the fish on top of it and then cover it with the other piece of banana leaf and cook on top of the grill for 15 minutes. Serve whole with flour tortillas, salsa verde, and fresh cilantro.
*For an extra kick, add jalapeño to the mixture.