Clean the mojarras well, remove the gills, roast the tomatillos with garlic and onion and a pinch of salt, and peel the bananas carefully as they stain since they are green, then slice them.
Once the sauce and fish are ready, place a large piece of aluminum according to the size of the fish, put a leaf of acuyo on top of the aluminum and some banana slices, then place the fish, drizzle with sauce, add more banana on top of the fish, and finally place another leaf of acuyo.
Wrap it up as if you were making a well-wrapped tamale, and place it in a steamer for 20 to 30 minutes and that's it, enjoy your meal.
After 20 minutes, check if it’s done because the fish is tender and cooks quickly, handle it carefully so that the aluminum doesn't tear.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?