Serves 8-10 people


For the Fish

2 pounds red snapper, cut into 10 – 3 oz fillets
1/4 cup achiote seeds
1/2 cup orange juice
1/4 cup lime juice
3 cloves garlic, toasted on comal with skin on
2 teaspoons dried oregano
2 tablespoons olive oil
1 fresh banana chile, charred, sliced
1 cup green olives, sliced
1 green onion, sliced into thin rings
1 small onion, sliced into thin rings
2 tomatoes, sliced thin
10 epazote leaves
banana leaves

For the Tortilla

2 cups masa harina (Mexican corn flour)
1 1/4 cup warm water
2 teaspoons salt

For the Pickled Red Onion

2 medium red onions, sliced thin and separated into rings
1/4 cup lime juice
1/2 cup orange juice
3 tablespoons red wine vinegar
1 teaspoon oregano, chopped
1 teaspoon fresh cracked black pepper
1 clove garlic, bruised
2 whole cloves
1 thin slice habanero chile

For the Habanero Salsa

3 habanero chiles
4 tomatoes
3 tablespoons orange juice
3 tablespoons lime juice
3 tablespoons cilantro, chopped

Special Equipment

Tortilla press
Tortilla warmer
Grill or Comal
Citrus juicer
Fish spatula


For the Fish

Blend the achiote seeds together with garlic, orange and lime juices in a blender until smooth. Add the oregano, salt, pepper and olive oil and pour this marinade over the fish. Marinate for at least one hour.

Place the marinated fish on a large banana leaf and arrange the remaining ingredients on top of the fish before folding the banana leaf over the top forming a closed parcel.

Grill over an open flame to desired doneness.

For the Tortilla

Mix together the ingredients to form a soft dough. Cover and let rest for 30 minutes. Break off small pieces of dough and roll it between your hands to form small balls. Flatten in a plastic lined tortilla press. The tortilla should be thin and round. Then cook over medium heat on a comal or non-stick skillet for 2-3 minutes per side. Keep warm in the tortilla basket.

For the Pickled Red Onion

Combine all ingredients in a small saucepan. Bring to a boil and turn off heat.  Let sit for 10 minutes and remove the habanero chile. Allow onions to macerate at room temperature for a few hours.

For the Habanero Salsa

Roast the habaneros and tomatoes over an open flame until charred.
Blend the charred habaneros and tomatoes in a blender with the orange juice and lime juice. Add the cilantro. Season with salt and pepper.

To Serve

Open the banana leaf parcel and top the fish with the habanero salsa and pickled red onions. Serve with fresh tortillas.

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