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Recipes
Robalito al Pastor
Robalito al Pastor
Robalito al Pastor
photo credit: Ev Thomas
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.
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Serves
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Mexican Fish and Seafood
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Ingredients
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
Instructions
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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achiote paste 2pk
$7.45
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$7.95
achiote seed 2.5oz
$3.50
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