02-08-2005, 03:38 AM
Red wine 1 1/2 cups
Olive oil, divided 3/4 cup
Garlic cloves, minced 5
White onions, peeled, divided 4
Salt and black pepper as needed
Large, boned, dressed 1
Butter 1/2 cup
Poblano chiles 10
Huitlacoche 1 lb.
Maguey or banana leaves 6 to 10
1. To make marinade, combine wine, 1/2 cup olive oil, garlic, 1 onion, cut in pieces, salt to taste and 1/2 tsp. black pepper in blender; mix until smooth. Place Triggerfish in glass dish; pour marinade over. Cover and refrigerate 2 hours.
2. To make filling, melt butter with 1/4 cup oil in large skillet. Add 3 onions, minced, and chiles; cook, stirring, until they begin to soften. Add huitlacoche and salt and pepper to taste; cook until tender.
3. Line shallow baking dish with 2 or 3 leaves; top with fish and marinade. Tuck filling into cavity of fish. Top with remaining leaves and cover tightly with foil. Bake 30 minutes at 350F.
Olive oil, divided 3/4 cup
Garlic cloves, minced 5
White onions, peeled, divided 4
Salt and black pepper as needed
Large, boned, dressed 1
Butter 1/2 cup
Poblano chiles 10
Huitlacoche 1 lb.
Maguey or banana leaves 6 to 10
1. To make marinade, combine wine, 1/2 cup olive oil, garlic, 1 onion, cut in pieces, salt to taste and 1/2 tsp. black pepper in blender; mix until smooth. Place Triggerfish in glass dish; pour marinade over. Cover and refrigerate 2 hours.
2. To make filling, melt butter with 1/4 cup oil in large skillet. Add 3 onions, minced, and chiles; cook, stirring, until they begin to soften. Add huitlacoche and salt and pepper to taste; cook until tender.
3. Line shallow baking dish with 2 or 3 leaves; top with fish and marinade. Tuck filling into cavity of fish. Top with remaining leaves and cover tightly with foil. Bake 30 minutes at 350F.