This is a typical Mexican dish
- 1.5kg/3-31/2lb striped bass or any non – oily white fish cut into 6 steaks
- 120ml/4fl oz /1/2 cup com oil
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- 350g/12oz tomatoes, sliced
- 2 drained canned jalapeño chilies rinsed and sliced
For the marinade
- 4 garlic cloves, crushed
- 5ml/12oztsp black peppercorns
- 5ml/1 tsp dried oregano
- 2.5ml/1/2 tsp ground cumin
- 5ml/1tsp ground achiote (annatto)
- 2.5ml/1/2 tsp ground cinnamon
- 120ml/4fl oz /1/2 cup mild white vinegar salt
- flat leaf parsley, to garnish
1. Arrange the fish steaks in a single layer in a shallow dish.make the marinade. using a pestle, grind the garlic and black peppercorns in a mortar. add the dried oregano, cumin, achiote (annatto) and cinnamon and mix to a paste with the vinegar. add salt to taste and spread the marinade on both sides of each of the fishsteaks. cover and leave in a cool place for 1hour.
2. select a flameproof dish large enough to hold the fish in a single layer and pour in enough of the oil to coat the bottom. arrange the fish in the dish with any remaining marinade.
3. Top the fish with the onion, garlic, tomatoes, and chilies and pour the rest of the oil over the top.
4. cover the dish and cook over a low heat on top of the stove for 15 – 20 minutes, or until the fish is no longer translucent. serve at once garnished with flat leaf parsley.
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