As a recipe for Lent or for any unusual meal, this Bacalao al Pibil recipe will be a sensation. A great tip for cooking cod in this presentation is to marinate it the night before to better absorb the seasonings. You can serve it with pickled onions and wrapped in banana leaves.
2 Habanero chiles, for the sauce (roasted and finely chopped)
1/4 cups orange juice, for the sauce
4 tablespoons lime juice, for the sauce
salt and pepper
orange, sliced, for serving
Preparation
1h
40 mins
Low
Soak the Langa® skinless cod loin in a pot with cold water, let it rest for 2 to 3 days until it desalts, changing the water every 12 hours. Rinse and drain.
Preheat the oven to 180° C.
For the marinade, blend the orange juice with the vinegar, cumin, oregano, and achiote.
Pour over the cod and marinate for 30 minutes.
On a baking dish, place the banana leaf, the cod, and cover with the rest of the leaf, bake for 40 minutes or until cooked.
For the sauce, in a bowl mix the onion with the habanero chili, orange juice, lime juice, and season with salt and pepper.
Serve the cod with the pickled onions and a slice of orange.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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