Pescado Yucateco – Fischfilet Yucatan Art

Wash the fish fillets, salt and acidify with lemon juice, place in a baking dish. In a large frying pan, fry the onion in a little oil until translucent, crumble the chili peppers and sauté. Add the tomatoes, olives, OJ, lemon juice and simmer briefly. Thicken with a little tomato paste. Finally, add the fresh coriander. Season with salt and pepper if necessary. Pour this sauce over the fish in the baking dish and bake in the oven for about 20 minutes at 200° (convection oven 175°).

Preparation Tip:

As a side dish you can take Arroz Rojo or Blanco and Frijoles Refritos as well as tortillas. In Mexico, tortillas are always part of breakfast, lunch and dinner. As already explained in "Barbacoa", part of the meal is always wrapped in a tortilla and eaten "by hand".

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