Coating whole fish in a bright-red chili, annatto and sour orange paste then cooking in a banana leaf is a dish with Mayan roots. Along the Yucatán peninsula, the fish is cooked over coals or in a heated cooking pit. We’re using fillets for simplicity and they a...
Coating whole fish in a bright-red chili, annatto and sour orange paste then cooking in a banana leaf is a dish with Mayan roots. Along the Yucatán peninsula, the fish is cooked over coals or in a heated cooking pit. We’re using fillets for simplicity and they are just as delicious baked in the oven without the banana leaves.
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15m
PREP TIME
10m
COOK TIME
211
CALORIES
13
INGREDIENTS
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