Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce)

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  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
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4 large cloves garlic, chopped

1/4 teaspoon ground cumin

1/4 teaspoon Mexican oregano

1 teaspoon achiote paste or ground annatto

1/2 cup Seville orange juice

1 (2 to 4 pound) wild striped bass, scaled and gutted

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 Spanish onion, sliced thinly

1 jalapeno, sliced thinly

2 tomatoes, sliced

1/2 cup olive oil

2 large pieces banana leaves

Corn tortillas


  1. Begin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas.