Mexican Spicy Fish Recipes

Ingredients :

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

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.

Serves 6

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