3-3.5lb striped bass or any non-oily white
fish, cut into 6 steaks
4 fl oz corn oil
1 large onion, thinly sliced
2 garlic cloves, chopped
12 oz tomatoes, sliced
2 drained canned jalapeno chilies, rinsed
and sliced
For the marinade:
4 garlic cloves, crushed
1 tsp black peppercorns
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp ground achiote (annatto)
1/2 tsp ground cinnamon
1/2 cup mild white vinegar
salt
flat leaf parsley, to garnish
Method :
Arrange the fish steaks in a single layer
in a shallow dish. Make the marinade. Using a pestle, grind the garlic
and black peppercorns in a mortar. Add the dried oregano, cumin, achiote
(annatto) and cinnamon and mix to a paste with the vinegar. Add salt to
taste and spread the marinade on both sides of each of the fish steaks.
Cover and leave in a cool place for 1 hour.
Select a
flameproof dish large enough to hold the fish in a single layer and pour
in enough of the oil to coat the bottom. Arrange the fish in the dish
with any remaining marinade. Top the fish with the onion, garlic,
tomatoes and chilies and pour the rest of the oil over the top. Cover the
dish and cook over a low heat on top of the stove for 15-20 minutes, or
until the fish is no longer translucent. Serve at once garnished with
flat leaf parsley.