Fish recipes

Steamed Fish (Pachay)

Course : Fish
Source: False Tongues and Sunday Bread by Copeland Marks
Serves: 2

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Ingredients:

1 clove garlic -- chopped

2 tablespoons onion -- chopped

1 tablespoon tomato -- chopped

1 tablespoon cilantro -- chopped

1/2 teaspoon salt -- or to taste

1/8 teaspoon freshly ground black pepper

1/8 teaspoon achiote -- dissolved in 1 tsp

1 pound whole fish - sea bass -- scrod red snapper -- mackerel

4 sheets banana leaf or aluminum foil

Preparation / Directions:

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

Steamed Fish (Pachay)

Ingredients:

Preparation / Directions:

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