Submitted by: Amy Thompson, Clinton County Electric Cooperative
Servings 6
Calories 508kcal


  • 2 pounds white fish snapper or bass
  • 3 tablespoons Achiote paste
  • 2 tablespoons white vinegar
  • 1/2 teaspoon ground cumin
  • 4 peppercorns
  • 1 habanero pepper seeded
  • 6 cloves garlic
  • 3 whole cloves hard stems removed
  • 1 orange zested and juiced
  • Sea salt
  • Few grinds black pepper
  • Banana leaves can substitute with parchment paper or foil
  • 2 Roma tomatoes sliced
  • Cilantro
  • 1/2 red onion sliced and separated into rings
  • 1/4 cup water
  • 1 cup hibiscus water* we used beer


  • In jar of blender, place achiote, vinegar, cumin, peppercorns, garlic, cloves, seeded habanero, orange juice and zest. Blend until smooth.
  • In large glass pan, spread out banana leaves and place fish on top. Sprinkle with sea salt and a few grinds of pepper. Spread with the marinade. Place tomato slices, onion rings and a few cilantro leaves on top. Wrap with banana leaves, turn seam side down. Marinate at least one hour or overnight.
  • Preheat oven to 350 F. Add water to dish and cover with foil. Bake 45 minutes or until fork tender.
  • *To make hibiscus water, combine 1/2 cup hibiscus flowers and 2 liters boiling water. Let flowers steep for about 1/2 hour. Drain.


Nutrition information:
508 calories; 29.5g fat; 690mg sodium; 7.9g carbohydrates; 47.6g protein.