- 4-5 pound whole fish, gutted and gills removed
- 3 black plantains
- 2 onions
- 2 bell peppers
- 1-2 poblano peppers
- 2-3 tablespoons extra virgin olive oil
- 4 limes
- 2 cubes of achiote paste
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro
- 1 bunch green onions
Preheat your oven or grill to 450°.
Cut the plantains in to chunks. Cut the onion and peppers into chunky strips. Toss with olive oil, salt and pepper and place in the bottom of your roasting pan as your “mirepoix.”
Scale the fish. Hold the head firmly and rake the back of your knife blade along the body. Flip the fish over and scale the other side. Score the skin with several slashes.
Combine the zest and juice of 2 limes, oil and achiote paste. Rub this into the fish with some salt and pepper.
Place the fish on top of your vegetables. Roast for about 20-30 minutes. You can tell it’s done when you touch the fish and the meat starts to flake.
Garnish with cilantro, green onions and extra lime wedges.
Serve with your choice of sides—salsa, hot sauce, tortillas, white rice—it is up to you! Serves 4-6, depending on the size of the fish.