Divorced Fish

Alejandra Cota
Traditional fish recipes may be the favorites of every grandmother, but if you like trying new flavors, we present this Divorced Fish recipe that you will love. This fish recipe is prepared with butterfly-cut Huachinango and features deliciously spicy green sauce and a guajillo chili marinade. The great secret of this fish recipe is that it is served on a banana leaf.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 red snapper, butterfly-cut, 2 to 3 kilograms
  • banana leaf
  • 10 guajillo chiles, roasted, soaked, cleaned, and seedless. For the marinade
  • 4 garlic, roasted, with skin, for the marinade
  • 2 tomatoes, roasted, cut into quarters, for the marinade
  • 1/2 onions, roasted, for the marinade
  • 1 tablespoon oregano, for the marinade
  • 1 cup ghee, melted, for the marinade
  • 1/4 cups lime juice, for the marinade
  • 1/4 cups orange juice, for the marinade
  • 2 tablespoons white vinegar, for the marinade
  • 1 tablespoon allspice berry, whole, for the marinade
  • 1 tablespoon clove, whole, for the marinade
  • 1 tablespoon cumin, for the green sauce
  • 1/2 onions, for the green sauce
  • 2 cloves garlic, for the green sauce
  • 2 Jalapeño chiles, seedless and cut into quarters, for the green sauce
  • 3 tablespoons lime juice, for the green sauce
  • 1/4 cups ghee, melted, for the green sauce
  • 1 tablespoon oregano, for the green sauce
  • 1/4 cups fresh cilantro, washed and disinfected, for the green sauce
  • 1 tablespoon cumin, for the green sauce
  • 1 pinch salt, for the green sauce
  • 1 pinch black pepper, for the green sauce
  • red onion, cut into rings
  • orange, sliced
  • corn tortillas, for serving
Preparation
20 mins
50 mins
Low
  • Preheat the oven to 180° C.
  • On a cutting board, use a knife and scissors to cut the fish in butterfly style, and refrigerate.
  • Heat a hot comal over low heat and roast the banana leaf until softened and set aside.
  • For the marinade, blend the guajillo chili with the garlic, tomato, onion, oregano, melted butter, lime juice, orange juice, vinegar, pepper, clove, and cumin until smooth. Set aside.
  • For the green sauce, blend the onion with the garlic, chiles, lime juice, butter, oregano, and salt until smooth.
  • In a clay dish, place the roasted banana leaf and lay the fish on top. Brush one half with the marinade and the other half with green sauce. Bake for 30 minutes or 10 minutes per kilogram of fish, brushing with the sauces during cooking if necessary. Remove from the oven, garnish with orange, red onion, and serve with tortillas and limes. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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