1 grouper fillet, of 3 kilos opened in half, without the backbone
200 grams achiote
1 cup orange juice, sour
3 güero chiles, cut lengthwise
2 green bell peppers, red snapper, sliced
3 tomatoes, medium, sliced
2 red onions, sliced
1 tablespoon oregano
1 bottle beer
1/4 cups olive oil
salt , and pepper to taste
1 leaf banana, passed over the flame to wilt
Preparation
1h
0 mins
Low
The fish is washed thoroughly and dried with paper towels, then seasoned with salt and pepper.
The achiote is dissolved with sour orange juice and the fish is well coated, left to marinate for three hours.
It is placed on the banana leaf and topped with strips of chili, green peppers, tomato, red onion, oregano, bathed with beer and olive oil, and seasoned with salt and pepper. It is wrapped in the banana leaf and grilled over charcoal until the meat is tender and easily flakes apart.
It can also be cooked in the oven, in which case the fish wrapped in the banana leaf is placed on a baking tray and baked at 175ºC for 45 minutes or until cooked, basting it occasionally with its juices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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