Preparation:
Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote together.
Put half of the sauce in the center of a banana leaf or sheet of foil, place the fish on top, and pour the rest of the sauce over it. Fold it all into a package.
Bake or roast the package in a comal or a dry skillet for 20 minutes. Turn the package over several times during the roasting process.
Unfold and serve warm. Note: achiote is used mainly to add a red color to the dish.
A comal is a flat clay plate about 24 inches in diameter |
