Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!sdd.hp.com!caen!uflorida!mthvax!recipes
From: wsrcc!alison@uunet.UU.NET (Alison Chaiken)
Newsgroups: rec.food.recipes
Subject: FISH: Pampano a la Yucateca (low fat)
Summary: original subject was Low-Fat RECIPE
Keywords: recipe fish
Message-ID: <1991Feb09.220445.29454@mthvax.cs.miami.edu>
Date: 9 Feb 91 02:42:02 GMT
References: <1991Feb07.144208.25207@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: Wolfgang S Rupprecht Computer Consulting, Washington DC.
Lines: 34
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


	I'm not sure  what the fat content  of this recipe is,  but it
must be low if you steam rather than saute the vegetables and omit the
oil from the marinade.   This makes a very  tasty  meal,  even out  of
cheap fish.

>From Sharon Cadwallader's _Savoring Mexico_,  ISBN 0-877701-427-2,

			PAMPANO A LA YUCATECA

1 1/2 t. anchiote (annatto tree seeds)		Dash of cayenne
1 t. oregano					1 1/2 lb. pampano or flounder
3 large cloves garlic				1 large onion, chopped
2 T. olive oil					2 T. oil
Juice of 1 large lime				1 cup thinly-sliced zucchini
12 whole cumin seeds				Lime wedges
1/3 t. salt

[Anchiote is  available in my supermarket as  "Sazon Goya" in a box of
bouillon-like foil packets.]

	 In  blender/food  processor, mix  anchiote powder,  oregano,
garlic, olive oil, lime juice, cumin, salt,  and cayenne.  Blend  to a
smooth paste, and lather on the fish on both sides.   Let marinate for
a few hours, the longer the better.

	Preheat the broiler.  Saute the onion  and zucchini in the oil
until soft.  Meanwhile, as soon as the broiler is hot, cook fish about
3 inches from flame until it flakes easily.  Do not turn it.

	When  fish is  done, top it   with onions and zucchini.  Serve
with lime wedges and rice.
 
Alison Chaiken 				alison@wsrcc.com