Yield: 1 servings
|-any kind of salt water fish) fresh lime juice parsley oil salt and pepper lard|
Clean the fish well and make incisions from the head to the tail. Rub well inside and out with oil, salt and pepper and squeeze lime juice over the entire surface. Grease a sheet of parchment with lard and oil, sprinkle with minced parsley and wrap the fish with the greased side inward. Bake at 250 degrees until fish just begins to flake easily.
Ingredients: 1 jewfish, grouper or sea bass salt limes cilantro 1 tbs achiote seeds 1 tsp peppercorns 3 heads of garlic 1-2 tsp oregano 4-6 whole cloves 1 tsp cumin oil or lard juice from bitter oranges chile powder
Split the fish longitudinally down the back and make a series of incisions in the meat. Rub with salt and limes and let sit for a few minutes. Prepare a Rrecado molido colorado achioteS by grinding achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and cumin together in a large mortar and pestle (or try a blender or food processor). Dissolve in enough bitter orange juice to produce a smooth, smearable paste. Smear the recado over the fish until is totally coated. Place on preheated, greased grill and baste constantly with oil or lard until the fish is cooked. Serve with chile powder and an escabeche of onions