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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 6 servings The following items or measurements are not included below: achiote paste banana leaves |
||
| Calories 224 | ||
| Calories from Fat 16 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 146mg | 6% | |
| Potassium 719mg | 20% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 4.1g | ||
| Protein 42.3g | 84% | |
Ingredients
- 6 pieces fish fillets (grouper or any white fish)
- 18 ounces achiote paste (recipe immediately following)
- 2 whole white onions, sliced
- 2 whole green peppers, sliced
- 3 tomatoes, sliced
- 6 sprigs epazote
- 6 banana leaves
Directions
1
Serving suggestions:2
Add a serving of mixed, fresh vegetables on the side of each plate.3
Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.
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- Course > Main Dish
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