You won't find an easier and more delicious recipe than this, a snapper fillet wrapped in banana leaf with a delicious filling of zucchini flowers, serrano chili, and tomato. You'll love it!
In a skillet over low heat, heat the olive oil and cook the onion, garlic, zucchini flowers, add the serrano chili, the epazote and cook for 5 minutes. Season and set aside.
Place the snapper fillets on a grilled banana leaf, season with salt and pepper, add the Oaxaca cheese, the previous mixture, and the tomatoes. Close and bake on a baking tray for 12 minutes.
Remove the fish from the oven and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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