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 |