Red Snapper Marinated With 3 Kinds Of Chilies In Banana Leaves Recette

Comment préparer Red Snapper Marinated With 3 Kinds Of Chilies In Banana Leaves

1. Preheat oven to 475°F (240°C).
2. In a medium saucepan, combine 2 tbsp olive oil, 1/2 cup finely chopped onion, 4 cloves minced garlic, 1 (14.5 oz) can diced tomatoes (undrained), 1 tbsp epazote (fresh or 1 tsp dried), 2 bay leaves, 1 tsp ground cumin, and 1/4 cup apple cider vinegar.
3. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes.
4. Remove the bay leaves and epazote.
5. Carefully transfer the mixture to a blender and blend until completely smooth.
6. Place 2 (6-ounce) red snapper fillets in a baking dish. Pour the chili marinade over the fish, ensuring they are fully coated.
7. Wrap each fillet tightly in a large banana leaf (if using smaller leaves, use two per fillet).
8. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
9. **For the rice:** While the fish bakes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook until onion is caramelized (about 5 minutes).
10. Stir in 1 cup long-grain white rice and toast for 1 minute until fragrant.
11. Add 2 cups chicken stock, 1 cup chopped vegetables (e.g., carrots, peas, bell peppers), 1/2 tsp salt, and 1/4 tsp black pepper.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
13. Serve the red snapper in banana leaves with the cooked rice and vegetables.