alison@uunet.UU.NET (Alison Chaiken) (02/09/91)
I'm not sure what the fat content of this recipe is, but it
must be low if you steam rather than saute the vegetables and omit the
oil from the marinade. This makes a very tasty meal, even out of
cheap fish.
>From Sharon Cadwallader's _Savoring Mexico_, ISBN 0-877701-427-2,
PAMPANO A LA YUCATECA
1 1/2 t. anchiote (annatto tree seeds) Dash of cayenne
1 t. oregano 1 1/2 lb. pampano or flounder
3 large cloves garlic 1 large onion, chopped
2 T. olive oil 2 T. oil
Juice of 1 large lime 1 cup thinly-sliced zucchini
12 whole cumin seeds Lime wedges
1/3 t. salt
[Anchiote is available in my supermarket as "Sazon Goya" in a box of
bouillon-like foil packets.]
In blender/food processor, mix anchiote powder, oregano,
garlic, olive oil, lime juice, cumin, salt, and cayenne. Blend to a
smooth paste, and lather on the fish on both sides. Let marinate for
a few hours, the longer the better.
Preheat the broiler. Saute the onion and zucchini in the oil
until soft. Meanwhile, as soon as the broiler is hot, cook fish about
3 inches from flame until it flakes easily. Do not turn it.
When fish is done, top it with onions and zucchini. Serve
with lime wedges and rice.
Alison Chaiken alison@wsrcc.com