CHEF IRMA’S MAYA FISH
Chef Irma Santoyo Maceda is a personal chef for guests at Zorba Beach Homes in Tulum. This is a Maya style dish. If you can’t find grouper, sole would be a good substitute. Achiote paste can be found at Latin American stores. Serve with the Maya sauce and fried plantains.
4 grouper fillets, about ⅓ lb. (150 g) each
2 medium tomatoes, divided 2 oz. (55 g) onion, divided 3 medium garlic cloves, peeled 3 tbsp. (45 mL) olive oil 2 pinches fresh oregano
1 green pepper, chopped
4 oz. (114 g) achiote paste 3 tbsp. (45 mL) apple cider vinegar
Salt and pepper to season 4 sheets banana leaves, 8 in x 4 in (20 cm x 10 cm)
1. In blender, mix one tomato (chopped), 1 oz. (27 g) onion, garlic, olive oil, oregano, half the green pepper, achiote, vinegar, salt and pepper. Blend to form a light paste.
2. Cover the fillets with the paste and let rest for 10 minutes. Julienne the remaining tomato, onion and green pepper and toss them in a bowl.
3. On a flat surface, place a marinated filet on a banana leaf and add ¼ of the tomato, onions and pepper mix on the fish. Wrap it up like a tamale and repeat three more times.
4. Place in a hot frying pan (or two pans if needed), then lower the heat to medium and cook for 10 minutes on each side.
5. Serve with the Maya sauce and fried plantains.
Makes 4 servings.
Fried plantains:
2 plantains, peeled and cut into 2 cm slices
1 cup (250 mL) olive oil
Heat olive oil in a pan and when it begins to bubble, add the plantains and cook until golden. Remove with slotted spoon and place on paper towels to absorb excess oil.
Maya sauce:
5 oz. (145 g) purple onion 1 small habanero chili, finely chopped
½ oz. (14 g) fresh oregano, chopped
4 tbsp. (60 mL) apple cider vinegar or red wine vinegar Salt and pepper to taste
2 tbsp. (30 mL) olive oil
Cut the onion into half-centimetre squares. Add habanero chili, oregano, vinegar, salt, pepper and mix. Slowly add olive oil while tossing and mixing the ingredients.