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1
Season fish with salt and pepper. Sear it in a frying pan and flip and cook until done.
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2
Get a pot of boiling water and steep leaves in it for about 30 seconds, or until they turn bright green. Do this one at a time and be careful as they tear easily.
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3
Place leaves flat on a table. Smear 1 tbsp. of Guava Sour cream on top of orange roughy. Place fish, topside down, in the middle of the leaf. Wrap leaf around fish and turn over.
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4
If needed, warm in a hot oven for 1-2 minutes. Place on top of some cooked wild rice and put Ancho-Orange Glaze around the plate.
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5
Sprinkle a little three-colored bell pepper dice around plate for garnish.
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6
Guava Sour Cream
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7
Ingredients:
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8
1 guava, skinned, seeded and pureed
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9
1/4 cup honey
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10
1 cup sour cream
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11
A pinch of white pepper and salt
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12
Procedure:
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13
Combine all ingredients in a bowl and mix until incorporated.
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14
Ancho-Orange Glaze
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15
Ingredients:
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16
1/4 cup sugar
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17
1/4 stick cinnamon
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18
1 tsp. whole coriander
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19
1 cup OJ
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20
1/4 Ancho peppers, roasted, stemmed, seeded and cut into thin strips
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21
1 tbsp. Cornstarch
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22
1 tbsp. water
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23
Procedure:
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24
Melt sugar in a heavy bottom pot with cinnamon and coriander. Be sure to stir with a metal spoon, as it will burn if you don't. When thoroughly melted, add OJ. Be careful, as it will splatter.
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25
With spoon, scrape the sugar from the bottom of pot. Add 1/2 of the ancho pepper. Let simmer until all sugar is melted. Strain.
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26
Add the rest of the ancho pepper. Combine cornstarch and water. Add a little at a time to sauce until it thickens. You may not need all of the slurry. When thickened, set aside.
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27
Calabasita
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28
Ingredients:
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29
3-tbsp. olive oil
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30
2 each zucchini, cut into 1/8 thick moons
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31
2 each yellow squash cut into 1/8 thick moons
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32
1 cup cooked corn
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33
3 each large tomatoes, large diced
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34
4 cloves minced garlic
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35
2 tbsp. fresh Mexican oregano
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36
Salt and pepper to taste
