Recipe - Steamed Fish (Pachay)

1 Small garlic clove, chopped
2 tablespoon Onion, chopped
1 tablespoon Tomato, chopped
1 tablespoon Cilantro, chopped
One half teaspoon Salt, or to taste
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Achiote, dissolved in 1 tsp
1 pound Whole fish sea bass, scrod
Red snapper, mackerel
Banana leaf or aluminum foil

Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote
together. Put half of the sauce in the center of a banana leaf or sheet of
foil, place the fish on top, and pour the rest of the sauce over it. Fold
it all into a package. Bake or roast the package in a comal or a dry
skillet for 20 minutes. Turn the package over several times during the
roasting process. Unfold and serve warm. Note: achiote is used mainly to
add a red color to the dish.
a comal is a flat clay plate about 24 inches in diameter Source:
False Tongues and Sunday Bread by Copeland Marks

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini