Mexican Spicy Fish (Striped Bass)
Ingredients
- 3 1/2 lb striped bass or any non-oily white fish cut into 6 steaks
- 4 floz corn oil
- 1 large onion thinly sliced
- 2 garlic cloves chopped
- 12 oz tomatoes sliced
- 2 drained canned jalapeno chillies rinsed and sliced
for the marinade
- 4 garlic cloves crushed
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp ground achiote annatto
- 1/2 tsp ground cinnamon
- 4 floz mild white vinegar
- salt
- flat leaf parsley to garnish
Instructions
- 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.
- 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.
- Top the fish with the onion, garlic, tomatoes and chillies and pour the rest of the oil over the top.
- 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
Calories: 507 kcal
Carbohydrates: 6 g
Protein: 51 g
Fat: 30g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 190 mg
Potassium: 1145 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 800 IU
Vitamin C: 21 mg
Calcium: 241 mg
Iron: 5 mg