Makum (Baked Chile-Spiced Snapper) Yield : 4 servings Heat Scale : Medium For fish and garlic lovers, this recipe from Campeche is the one to cook. The roasted garlic and onion, along with the cumin, vinegar, and chiles add a burst of flavor. Ingredients : 2 medium onions, halved 8 cloves garlic, unpeeled 1 teaspoon (5 mL) butter 2 tablespoons (30 mL) dry white wine 1/2 teaspoon (2.5 mL) ground achiote 1 teaspoon (5 mL) Mexican oregano 11/2 teaspoons (7.5 mL) ground cumin 5 whole cloves, ground 1 teaspoon (5 mL) whole black peppercorns, ground 3 large jalapeño chiles, roasted, peeled, stems and seeds removed 1/2 cup (118 mL) olive oil 1/4 cup (59 mL) fresh lemon juice or lime juice 1/2 cup (118 mL) vinegar 1/2 teaspoon (2.5 mL) salt 1 large banana leaf 4 (8-ounce [224 mL]) snapper or grouper fillets 3 tomatoes, sliced 4 güero chiles, stems and seeds removed, chopped (or substitute yellow wax hots) Method : Preheat the oven to 400°F (200°C). Lightly oil a shallow baking pan. Place the onions and garlic in a small, covered glass casserole dish (or use a terra cotta garlic roaster). Dot them with the butter and pour in the wine. Roast for 30 to 40 minutes or until the garlic is soft. Carefully squeeze the cloves out of the peels and place them in a blender, along with the onion. Decrease the oven heat to 350°F (180°C). To the blender, add the achiote, oregano, cumin, ground cloves, ground black peppercorns, chiles, oil, lemon juice, vinegar, and salt and purée until the mixture is smooth. Spread the banana leaf in the prepared baking pan and pour half of the puréed mixture over the banana leaf. Place the fish in a single layer toward the middle of the leaf, and pour the remaining purée over the fish. Arrange the tomatoes and the chiles over the purée, wrap the leaf over the mixture, and secure the leaf with a toothpick. Bake the fish for 25 minutes or until the fish is tender. cooksrecipes.info/
Posted on: Sat, 29 Nov 2014 05:46:16 +0000
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