Something to enjoy on the palate
Ingredients for 4 people
1 branch of 800 grams well cleaned and marked
Olive oil spread
For the pickle:
1 cup of olive oil
3 medium onions sliced in feather
1 small head of garlic roasted and halved widthwise
3 xcatic peppers roasted and peeled or 3 güeros peppers
1 sweet chili or 1 red bell pepper roasted, ginned and cut into slices
5 black peppers
1 cinnamon stick
2 sprigs of fresh oregano
2 bay leaves
2 cloves a pinch of cumin
1 ½ cups sour orange juice or half sweet orange and half vinegar
Salt to taste
Preparation
The fish is greased with oil, sprinkled with salt and grilled on the griddle for seven minutes on each side. The marinade is made and the fish is put in for 10 to 12 more minutes to finish cooking. Let it cool and serve.
Marinade
The oil is heated and the onion, garlic, chilies and pepper slices are cooked there, the spices and herbs are added and then the sour orange juice and let it boil slowly for 10 minutes.
Presentation
In an oval dish surrounded and bathed with its marinade.
