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Sea Bass de Roblado


  • 6 pieces aluminum foil, cut in 12-by-12 inch squares
  • 6 banana leaves, cut in 12-by-12 inch squares
  • 12 hoja santa leaves or about 30 crushed fennel seeds
  • 3 plantains, sliced & fried
  • 3 large tomatoes, cut in wedges
  • ½ Spanish onion, cut in strips
  • 6 sea bass filets, 6 ounces each
  • 12 sprigs of cilantro
  • 1 green bell pepper, cut into large strips
  • 1 red bell pepper, cut into large strips
  • 1 chile guero (in Mexican stores), cut into thin slices
  • 1 tbs garlic, thinly sliced
  • 6 tbs pork lard


Place a piece of aluminum foil on a counter and top with a piece of banana leaf.

Top with 2 hoja santa leaves or five fennel seeds, then add 1/6 of the plantain slices, 3 pieces tomato, several strips of onion, a piece of sea bass, 2 sprigs of cilantro, 2 strips each of green & red bell pepper, a couple slivers of chile and two slices of garlic.

When all ingredients are in place, top with 1 tablespoon of lard. Wrap packet in banana leaf, as if it were a tamale.

Wrap tightly in foil.

Place the six packets in a steamer over high heat for 25 minutes. Remove from the flame, remove the foil and serve in the banana leaf.

Recipe courtesy of Chef Nuñez Zurita.

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