Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• FISH

• 5  guajillo chilies
• 5  pasilla chiles
• 5  ancho chilies
• 1  onion, chopped
• 5  cloves garlic, chopped
• 6  tomatoes, stemmed and roughly chopped
• 5  large epazote leaves
• 4  bay leaves
• 1⁄2 teaspoon ground cumin
• 1⁄2 cup apple cider vinegar
• 1  medium  fresh red snapper fillet
• 2  plantain leaves
•  salt and pepper

• White Rice and Vegetables

• 3  ounces  corn oil
• 4  teaspoons  chopped onions
• 3  cloves garlic, chopped
• 2  cups white rice
• 1  cup corn kernel, cut off cob
• 1  chayote, cut into large dice
• 1  carrot, cut into large dice
• 1  quart  chicken stock
•  salt and pepper

Directions

1. Preheat oven to 475 degrees F.
2. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
3. Boil for 15 minutes.
4. Remove the bay leaves and epazote.
5. Blend in blender until smooth.
6. Pour over fish, cover with banana leaf and bake for 15 minutes.
7. Serve with White Rice and Vegetables.
8. In a saucepot, heat oil.
9. Add the onion and garlic.
10. Once onion is caramelized, add rice and toast until aromatic.
11. Add chicken stock, vegetables, salt, and pepper.
12. Cover and simmer until cooked, about 20 minutes.