Mexican Spicy Fish (Striped Bass) recipe
ingredients
This is a typical Mexican dish.
1.5 kg (3 - 3 1/2 lb) striped bass or any non-oily white fish, cut into 6 steaks
120 ml (4 fl oz) 1/2 Cup corn oil
1 large onion, thinly sliced
2 garlic cloves, chopped
350 g (12 oz) tomatoes, sliced
2 drained canned jalapeno chillies, rinsed and sliced
120 ml (4 fl oz) 1/2 Cup corn oil
1 large onion, thinly sliced
2 garlic cloves, chopped
350 g (12 oz) tomatoes, sliced
2 drained canned jalapeno chillies, rinsed and sliced
For the marinade
4 garlic cloves, crushed
5 ml (1 tsp) black peppercorns
5 ml (1 tsp) dried oregano
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) ground achiote (annatto)
2.5 ml (1/2 tsp) ground cinnamon
120 ml (4 fl oz) 1/2 Cup mild white vinegar
salt
flat leaf parsley, to garnish
5 ml (1 tsp) black peppercorns
5 ml (1 tsp) dried oregano
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) ground achiote (annatto)
2.5 ml (1/2 tsp) ground cinnamon
120 ml (4 fl oz) 1/2 Cup mild white vinegar
salt
flat leaf parsley, to garnish
method
1. Arrange the fish steaks in a single layer in a shallow dish. Make the marinade. Using a pestle, grind the garlic and black peppercorns in a mortar. Add the dried oregano, cumin, achiote (annatto) and cinnamon and mix to a paste with the vinegar. Add salt to taste and spread the marinade on both sides of each of the fish steaks. Cover and leave in a cool place for 1 hour.
2. Select a flameproof dish large enough to hold the fish in a single layer and pour in enough of the oil to coat the bottom. Arrange the fish in the dish with any remaining marinade.
3. Top the fish with the onion, garlic, tomatoes and chillies and pour the rest of the oil over the top.
4. Cover the dish and cook over a low heat on top of the stove for 15 - 20 minutes, or until the fish is no longer translucent. Serve at once garnished with flat leaf parsley
2. Select a flameproof dish large enough to hold the fish in a single layer and pour in enough of the oil to coat the bottom. Arrange the fish in the dish with any remaining marinade.
3. Top the fish with the onion, garlic, tomatoes and chillies and pour the rest of the oil over the top.
4. Cover the dish and cook over a low heat on top of the stove for 15 - 20 minutes, or until the fish is no longer translucent. Serve at once garnished with flat leaf parsley
serving amount
serves 6
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