Food Network: Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves

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Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves
Recipe courtesy Spices, Playacar, Mexico

Ingredients
5 guajillo chilies
5 pasilla chilies
5 ancho chilies
1 onion, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium sized fresh snapper fillet
2 plantain banana leaves
Salt and pepper
White Rice and Vegetables, recipe follows

Directions
Preheat oven to 475 degrees F.

Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil
for 15 minutes.

Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana
leaf and bake for 15 minutes. Serve with White Rice and Vegetables.

Ingredients
White Rice and Vegetables:
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels cut off cob
1 chayote squash, cut into large dice
1 carrot, cut into large dice

1 quart chicken stock
Salt and pepper

Directions
In a saucepot, heat oil. Add the onion and garlic. Once onion is
caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper.
Cover and simmer until cooked, about 20 minutes.