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Robalito al Pastor
A humble taco is the
inspiration for this upscale work of art by Mexico City chef Enrique Olvera.
Sea bass is marinated in achiote paste and orange juice. The sauteed
fish is accompanied by a fresh pineapple sauce, cilantro chile puree and
crispy tortilla strips.
Serves: 4
I N G R E D I E N T S
2 ounces achiote paste
1 pint orange juice
1 pineapple
4 sea bass filets
2 tablespoons sugar
Juice of 2 lemons
1 quart water
7 ounces butter, cubed
4 corn tortillas
1 pint frying oil
1 bunch cilantro
1 white onion
1 serrano chile, seeded
I N S T R U C T I O N S
Dissolve achiote paste in orange juice, then
marinate fish in the mixture.
Cube half the pineapple; cook over
high heat, stirring constantly until juicy, then reduce to medium.
When the sauce turns dark yellow, add sugar, lemon juice, and water and
boil 5 minutes. Blend in cubes of butter. Strain and return
to medium heat until the sauce thickens; set aside.
Cut tortillas into to short, thin strips then fry them in oil. Place on
paper toweling to absorb excess oil.
Blanch cilantro, towel dry then puree with onion, chile and salt to
taste.
Saute fish in butter over medium heat until flaky. Serve with tortilla
strips, diced pineapple, cilantro paste, and pineapple sauce.
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