Ingredients
- 1 large fish cleaned
- 2 tomato
- 1 onion
- 1 sweet chili
- 1 habanero chile
- 1 tied epazote
- salt and pepper
- garlic powder
- 2 sour orange or lemon
- 5/10 g red message
- 1 tied banana leaf
Lets go cook
We wash the fish to remove residue.
Season all the fish inside and out with salt, pepper and garlic. Dilute the red recado in the orange, add to the fish little by little, reserve a little to give it a second turn.
Cut the tomato and onion into julienne strips. Slice the habanero pepper and the sweet pepper. Chop the epazote reserving a couple of branches for cooking. Mix and stir.
Fill the fish with the previous mixture. The excess is placed on top of the fish along with the reserved epazote branches and the remaining red recado.
Now the cooking, at home and not to complicate I do it baked. In a tray or Pyrex place banana leaves, the fish and cover with more leaves. Bake over medium heat for approximately 25/30 minutes. Even so, it is preferable to review it from time to time to be sure.