Ingredients
6 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 tablespoons oregano, for the red recaudo
1 tablespoon black pepper, for the red recaudo
1/4 pinches cinnamon, for the red recaudo
2 cloves, for the red recaudo
2 bay leaves, for the red recaudo
1 teaspoon cumin seeds, for the red recaudo
3 cloves garlic, for the red recaudo
1/4 onions, chopped, for the red recaudo
90 grams achiote, (1 stick) in small pieces, for the red recaudo
1/4 cups orange juice, for the red recaudo
salt, for the red recaudo
1.5 kilos white fish, esmedregal, tilapia or huachinango, butterfly-open for grilling
banana leaf, roasted, for cooking the fish
salt, for seasoning the fish
1/4 cups lime juice, for marinating the fish
1/4 cups orange juice, for marinating the fish
1 cup red onion, in slices
1 cup green bell pepper, in slices
1 cup tomato, in slices
1 package Pan Cream® Gamesa® Cookies, for accompaniment
lemon, for decoration
cilantro
red onion, pickled
0.21 onzas oregano, for the red recaudo
0.25 onzas black pepper, for the red recaudo
0.25 pinches cinnamon, for the red recaudo
2 cloves, for the red recaudo
2 bay leaves, for the red recaudo
0.07 onzas cumin seeds, for the red recaudo
3 cloves garlic, for the red recaudo
0.25 onions, chopped, for the red recaudo
3.17 onzas achiote, (1 stick) in small pieces, for the red recaudo
2.11 onzas líquidas orange juice, for the red recaudo
0 salt, for the red recaudo
3.31 libras white fish, esmedregal, tilapia or huachinango, butterfly-open for grilling
0 banana leaf, roasted, for cooking the fish
0 salt, for seasoning the fish
2.11 onzas líquidas lime juice, for marinating the fish
2.11 onzas líquidas orange juice, for marinating the fish
4.23 onzas red onion, in slices
5.56 onzas green bell pepper, in slices
9.88 onzas tomato, in slices
1 package Pan Cream® Gamesa® Cookies, for accompaniment
0 lemon, for decoration
0 cilantro
0 red onion, pickled
2 tablespoons oregano, for the red recaudo
1 tablespoon black pepper, for the red recaudo
0.25 pinches cinnamon, for the red recaudo
2 cloves, for the red recaudo
2 bay leaves, for the red recaudo
1 teaspoon cumin seeds, for the red recaudo
3 cloves garlic, for the red recaudo
0.25 onions, chopped, for the red recaudo
7.41 cucharadas achiote, (1 stick) in small pieces, for the red recaudo
0.25 cups orange juice, for the red recaudo
0 salt, for the red recaudo
8.57 tazas white fish, esmedregal, tilapia or huachinango, butterfly-open for grilling
0 banana leaf, roasted, for cooking the fish
0 salt, for seasoning the fish
0.25 cups lime juice, for marinating the fish
0.25 cups orange juice, for marinating the fish
1 cup red onion, in slices
1 cup green bell pepper, in slices
1 cup tomato, in slices
1 package Pan Cream® Gamesa® Cookies, for accompaniment
0 lemon, for decoration
0 cilantro
0 red onion, pickled
6 gramos oregano, for the red recaudo
7.05 gramos black pepper, for the red recaudo
0.25 pinches cinnamon, for the red recaudo
2 cloves, for the red recaudo
2 bay leaves, for the red recaudo
2.05 gramos cumin seeds, for the red recaudo
3 cloves garlic, for the red recaudo
0.25 onions, chopped, for the red recaudo
90 grams achiote, (1 stick) in small pieces, for the red recaudo
6.25 centilitros orange juice, for the red recaudo
0 salt, for the red recaudo
1.5 kilos white fish, esmedregal, tilapia or huachinango, butterfly-open for grilling
0 banana leaf, roasted, for cooking the fish
0 salt, for seasoning the fish
6.25 centilitros lime juice, for marinating the fish
6.25 centilitros orange juice, for marinating the fish
120 gramos red onion, in slices
157.5 gramos green bell pepper, in slices
280 gramos tomato, in slices
1 package Pan Cream® Gamesa® Cookies, for accompaniment
0 lemon, for decoration
0 cilantro
0 red onion, pickled