This healthy recipe for Fish with Habanero Sauce is very easy to make.

The tamale leaves, help the fish be juicy and preserve its flavor and texture. The banana leaves have a layer of cellulose that works as a waterproof, and makes it ideal for cooking wrapped foods. You can cook it in the oven or if you prefer, you can do it steamed. You will not find an easier and more delicious recipe than this wrapped fish.

FISH WITH HABANERO SAUCE

Ingredients

3 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 2 tablespoons oil, for the sauce
• 1/4 onions, cut in quarters, for the sauce
• 5 tomatoes, cut in quarters, for the sauce
• 5 green tomatoes, in halves, for the sauce
• 2 garlic, for the sauce
• 4 habanero peppers, for the sauce
• 1/4 cups fresh coriander, for the sauce
• 1 teaspoon salt, for the sauce
• 2 allspice, for the sauce
• 1/2 cups chicken soup, for the sauce
• enough banana leaf, cut in small cubes
• 3 bass, 7 oz each
• 1 teaspoon salt
• 1/2 teaspoons black pepper
• 1/4 cups güero chili, in thin slices
• 1/4 cups white onion, thinly sliced
• 1/4 cups carrot, cut into strips

Preparation

Preheat the oven to 390 °F.

For the sauce, in a pan over medium heat, fry the onion, tomato, garlic, and habanero pepper with oil until softened, cilantro, salt, and allspice for 10 minutes, add the Chicken broth and let it sit. Blend, strain and set aside.

Heat a comal over high heat and roast the banana leaves so that they soften. Set aside.

On a baking tray place the banana leaf, arrange the fish in the center, cover with the sauce, the güero chile, the white onion and the carrot. Season with salt, pepper and close in the form of tamale and bake for 15 minutes.

Remove from the oven, open the banana leaf and serve with beans from the pot and more habanero sauce.

https://us.kiwilimon.com/recipe/fish-and-seafood/fish/fish-wallpaper/fish-with-habanero-sauce