Mexican Spicy Fish Recipe
Mexican Spicy Fish Ingredients
3 1/2 lb striped bass or any non-oily white fish, cut into 6 steaks
1 large onion, thinly sliced
1/2 cup corn oil
2 cloves garlic, chopped
2 drained canned jalapeno chillies, rinsed and sliced
350 g sliced tomatoes
For the marinade
4 cloves of crushed garlic
salt
1 tsp black peppercorns
1 tsp dried oregano
1 tsp ground annatto
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 cup mild white vinegar
flat parsley leaf to garnish
Mexican Spicy Fish Cooking Instructions:
1. In a shallow dish, arrange the fish steaks in a single layer. Make the marinade. Using a pestle, grind the garlic and black peppercorns in a mortar. Add the dried oregano, cumin, annatto and cinnamon. Mix to a paste with the vinegar. Add salt to taste. Spread the marinade on both sides of each of the fish steaks. Cover and leave in a cool place for an hour.
2. In a flameproof dish large enough to hold the fish in a single layer, pour in enough of the oil to coat the base. Arrange the fish in the dish with the remaining marinade.
3. Top the fish with the onion, garlic, tomatoes and chillies. Pour the rest of the oil over at the top.
4. Cover the fish and cook over a low heat for about 15 to 20 minutes, or until the fish is no longer translucent. Serve immediately garnished with flat leaf parsley.
