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Recipes: back


Snapper Crillo

  • 3 tablespoons achoite paste
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped fresh oregano leaves
  • 3 jalapenos, seeded and chopped
  • 1 lemon, grated and juiced
  • 2 tablespoons olive oil
  • 1 3 to 4 pound snapper (scaled, gills removed and scored on both sides)
  • 1 package banana leaves
  • 4 to 5 plum tomatoes, sliced thin
  • 1 large white onion, sliced thin
  • 6 to 8 tomatillos or green tomatoes, sliced thin
  • 1 bunch scallions, cut into 2 inch pieces
  • 1 red bell pepper, julienned
  • 1 bunch fresh mint leaves
  • Salt

Preheat oven to 500 degrees. Puree first seven ingredients in blender. Rub fish on both sides with marinade. Place fish in center of two banana leaves.

Put tomatoes, onion, tomatillos, scallions, pepper and mint in bowl. Toss; salt to taste. Arrange vegetables on top of fish and fold leaves around fish; tie up with string. Place on baking sheet and put in oven for 30 minutes. Unfold leaves and serve fish with sauce from pan.