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Highlighted Mexican Recipe
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Page Map » Food & Drink | updated 3/28/06 |
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Sea Bass de Roblado
- 6 pieces aluminum foil, cut in 12-by-12 inch squares
- 6 banana leaves, cut in 12-by-12 inch squares
- 12 hoja santa leaves or about 30 crushed fennel seeds
- 3 plantains, sliced & fried
- 3 large tomatoes, cut in wedges
- 1/2 Spanish onion, cut in strips
- 6 sea bass filets, 6 ounces each
- 12 sprigs of cilantro
- 1 green bell pepper, cut into large strips
- 1 red bell pepper, cut into large strips
- 1 chiles guero, cut into thin slices
- 1 tb garlic, thinly sliced
- 6 tb pork lard
Place a piece of aluminum foil on a counter and top with a piece of banana leaf. Top with 2 hoja santa leaves or five fennel seeds, then add 1/6 of the plantain slices, 3 pieces tomato, several strips of onion, a piece of sea bass, 2 sprigs of cilantro, 2 strips each of green & red bell pepper, a couple slivers of chile and two slices of garlic.
When all ingredients are in place, top with 1 tablespoon of lard. Wrap packet in banana leaf, as if it were a tamale.
Wrap tightly in foil.
Place the six packets in a steamer over high heat for 25 minutes. Remove from the flame, remove the foil and serve in the banana leaf.
6 servings
Recipe courtesy of Chef Muņez Zurita.
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