This fish recipe comes from the Ancient Mayan Southern region of Mexico. I experienced this down at a small fishing camp in Loreto a few years back. They used some of the local Bass, but any white fleshed fish would substitute nicely. Achiote Paste & Epazote can be found in large supermarkets, or Latin food stores. Cilantro will change the recipe, but be a good substitute should Epazote not be available.
6 Ea. 6 oz. Grouper, Bass or White Flesh Fish
16 Oz. Achiote Paste
½ TBSP Chopped Chipotle Pepper in Adobe
2 Ea. Diced Onions
2 Ea. Diced Green Bell Peppers
3 Ea. Ripe Tomatoes, Chopped
8 Sprigs Chopped Epazote
6 Ea. Banana Leaves, or use Aluminum Foil
Marinate the fillets with the achiote & chipotle pastes, season with salt & fresh ground black pepper. Place each fillet in a banana leaf, or aluminum foil and then top with the onions, tomatoes, peppers & epazote. Wrap up fillet, and then grill for 15 minutes on medium heat until the fish is steamed & thoroughly cooked. A side of rice and a simple green salad with olive oil, cider vinegar, fresh orange segments and juice from the oranges finishes this off for another great meal that is relatively simple.