Sea Bass with Habanero Sauce in Banana Leaf

Ilse Castrejón
This sea bass with Habanero sauce in banana leaf is the meal you were yearning for! The exquisite Habanero sauce prepared with tomatoes, oil, onion, Habanero chiles, chicken broth, and garlic is a mouthwatering combination that can only be taken to bold heights when served with sea bass. This dish is a culinary wonder that you cannot miss!
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Ingredients
3
Portions
  • 2 tablespoons vegetable oil, for the Habanero sauce
  • 1/4 onions, cut into quarters, for the Habanero sauce
  • 5 tomatoes, cut into quarters, for the Habanero sauce
  • 5 tomatillos, cut into halves, for the Habanero sauce
  • 2 cloves garlic, for the Habanero sauce
  • 4 Habanero chiles, for the Habanero sauce
  • 1/4 cups fresh cilantro, for the Habanero sauce
  • 1 teaspoon salt, for the Habanero sauce
  • 2 allspice berries, for the Habanero sauce
  • 1/2 cups chicken broth, for the Habanero sauce
  • some banana leaf, cut into squares
  • 3 sea bass, 7 oz each
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/4 cups güero chile, thinly sliced 
  • 1/4 cups white onion, thinly sliced 
  • 1/4 cups carrot, cut into strips
Preparation
20 mins
45 mins
Easy
  • Preheat oven to 392 ºF. 
  • For the Habanero sauce: In a skillet, heat oil over medium heat. Add onion, tomatoes, tomatillos, garlic, and Habanero chile and cook until soft. Add cilantro, salt, and allspice berries and cook for 10 minutes. Add chicken broth and cook until reduced. Transfer previous ingredients to a blender and blend until smooth. Stir and set aside.
  • On a griddle, roast banana leaves over high heat until softened. Set aside.
  • On a baking sheet, place a banana leaf and arrange sea bass in the center. Spoon Habanero sauce over sea bass and top with güero chiles, white onion, and carrots. Season with salt and pepper. Wrap as a tamal and bake for 15 minutes.
  • Remove from oven and unwrap. Serve sea bass with Habanero sauce in banana leaf with frijoles de olla and more Habanero sauce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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