MEXonline.com the oldest and most trusted online guide to Mexico
  Home | About Us | Classifieds | Get Help | Mailing List | Message Board | Site Map   
 Content Guide
 · Activities
 · Business
 · City Guides
 · Culture
 · Feature Stories
 · Food & Drink
 · General Info
 · History
 · Holidays
 · Lodgings
 · Maps
 · Questions?
 · Real Estate
 · Schools
 · Shopping
 · Travel
 · What's New

 · Advertising
 · Contact Us

Copyright© 1993-2006,
MEXonline.com® LLC




Highlighted Mexican Recipe
Page Map » Food & Drink   |   updated 3/28/06


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 Mu´┐Żez Zurita.


Back to the Mexican Recipes


 Home » Food & Beverage mexican food restaurants culinary cuisine recipes bars cantinas
Mexonline.com the oldest and most trusted online guide to Meixco