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Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
- 100 g red onions thinly sliced
- 5 ½ tsp salt plus extra to taste
- 2 tsp ground black pepper
- 1 fresh jalapeño chilli deseeded if desired, thinly sliced
- 1 orange freshly squeezed juice only
- 2 limes freshly squeezed juice only
- 1 tsp cumin seeds
- 1 tsp cloves
- 1 tsp whole allspice berries
- 3 garlic cloves
-
2
tsp sweet paprika
o 2 tsp achiote paste -
½
tsp chilli powder
o ½ tsp chipotle chilli powder - ½ tsp ground cinnamon
- 1 tsp dried oregano
- 2 sea bass whole fish, gutted, cleaned, max. 38 cm long, approx. 900 g total
- 1 tomato (approx. 70 g), cut in wedges
- 200 g long grain rice
- 50 g tinned sweetcorn
- 50 g onion quartered
- 20 g olive oil
- 1000 g water
- 10 g fresh coriander leaves
- 1 avocado thinly sliced (approx. 3 mm)
- Inf. nutricional
- por 1 portion
- Calorías
- 573 kcal / 2397 kJ
- Proteína
- 44 g
- Grasa
- 18 g
- Carbohidratos
- 61 g
- Fibra
- 8.4 g
- Grasa saturada
- 3 g
- Sodio
- 2207 mg
En colecciones
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