Fish Veracruz En Hoja
Ingredients (6 batches)
| Amount | Measure | Name |
|---|---|---|
| Banana Leaves , or parchment paper | ||
| 2.30 | lb | White fish, fillet , or 6-6 oz. fillets |
| 1.00 | tbsp | SEASONING SALT |
| 0.30 | tsp | Cayenne pepper |
| 1.00 | tbsp | Olive oil |
| 0.50 | cup | Onions , 1/4" dice |
| 1.00 | tbsp | Garlic(1) , minced |
| 0.25 | cup | White wine, Johannesburg |
| 8.00 | oz | Frutta! Di Orto Marinara 6 x 7 Lb |
| 0.30 | tsp | Marjoram(1) |
| 0.30 | tsp | Oregano(1) |
| 2.00 | oz | Capers , chopped |
| 0.50 | cup | Green olives , sliced |
| 1.00 | x | Chiles, jalapeno , pickled, minced |
| 1.00 | oz | KNORR Ultimate Fish Base 6 x 1 Lb |
| 2.00 | tbsp | Pickled Jalapeno juice |
| 1.00 | oz | KNORR Ultimate Fish Base 6 x 1 Lb |
Preparation
1. Have banana leaf or parchment paper cut to size for a 6 oz. fillet to be wrapped, about 8" x 8". Save strips to tie.
2. Cut fish and season with seasoned salt and cayenne pepper.
3. Preheat oven to 375 degrees.
4. In a sauce pan over medium heat, add olive oil to pan.
5. Sweat onions, and garlic until transluscent. Add white wine and cook 1 minute. Add marinara, herbs, capers, olives, jalapeno, jalapeno juice, and Knorr Fish Base. Mix well and just heat throught.
6. Lay a piece of fish on banana leaf. Top with 1 oz. ladle of sauce and wrap. Put on a sheet pan and bake, about 7 minutes and serve.
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