Recipe: Yucatan Snapper With Achiote, Rice and Salsita

Yield: 6 servings. 6 (6- to 7-ounces each) snapper fillets 1 cup long-grain white rice 2 large fresh banana leaves, cut into 6 (12-by-12- inch) squares (see note) 2 small ripe plantains, peeled and each cut on the bias into 12 piecesKosher salt and ground black pepper to taste 1 small yellow onion, sliced into rings 1 habanero, sliced into rings 1 lime, cut crosswise into 12 thin slices 1 orange, cut crosswise into 12 thin slices 2 cups water”*

Stumble it! | |

Other posts that may interest you

Horchata beverage made with rice, almonds

Yahir vuelve a las telenovelas

Recipe: Mexican Quinoa With Pepitas and Cilantro

BAKED RED SNAPPER WITH A SPICY PUERTO RICAN SANCOCHO BROTH, BONIATO, PLANTAIN AND AVOCADO

Locust plague casts shadow on Mexican state of Yucatan

Olé for Paella

Fork on the Road Recipe: Peruvian Fillets of Fish Chinese-Style - pescado a la Chorrillana

YUCATAN CHILL

latino lingo: I've never had green rice and beans

‘Viva México’s Jewel!’ Avocados from Mexico Family Recipe Contest