(KCBS RADIO) — Meet Executive Chef Jorge González- chef at the helm at Four Seasons Punta Mita, Mexico.
Chef oversees all cuisine at the resort including the new restaurant Dos Catrinas serving breakfast, lunch and dinner with great food and the most breathtaking oceans view on the planet. Ask for a table closest to the ocean - you won’t be disappointed.
They love the restaurants too - curing favorites : La Mar and Super Duper Burger!
Ingredients:
- 10 Oz of Mahi Mahi Fillet skin less bone less
- 1 Oz Achiote Paste ( Annato Seed Paste)
- 1 Oz Orange Juice
- 1/2 Oz Vegetable oil
- 1 Tsp Garlic Minced
- 1 Ea Piece Guajillo Chile, seeded soaked in hot water for 3 min.
- 1 Piece Large Banana Leave
Sauce:
- 1 Habanero Chile or Serrano Chile
- 1/4 Cup Sliced Red Onion
- 1 Oz Lime Juice
- 1/2 Tsp. Oregano
- 1/4 Cup Cilantro Leaves
- 2.-Tsp Extra virgin Olive Oil
Sea Salt Directions:
- Blend the Achiote with the orange juice, the guajillo chile, vegetable oil and garlic,
- Marinate the fish with the Achiote Marinade and season it sea salt
- Wrap it in the Banana Leaf
- Pre heat the oven at 380°
- Bake in the oven for twelve minutes
For the Sauce:
- Slice the habanero very thin ( use hand Gloves)
- Slice the Onion in thin julienne
- Add the oregano
- Add lime juice and Sea Salt
- Cut the Cilantro leaves in Chifonade
- Add Sea Salt and Olive Oil
- Present the Sauce on the side of the fish
- Recommend to serve with avocado and hot Corn tortillas for tacos.
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Four Seasons Punta MitaPunta Mita, Bahía de Banderasfourseasons.com/puntamita
