Orange Roughy In Hoja Santa With Guava Sour Cream, Wild Rice And Ancho Orange Glaze

1. 1

   Season fish with salt and pepper. Sear it in a frying pan and flip and cook until done.

2. 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.

3. 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.

4. 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.

5. 5

   Sprinkle a little three-colored bell pepper dice around plate for garnish.

6. 6

   Guava Sour Cream

7. 7

   Ingredients:

8. 8

   1 guava, skinned, seeded and pureed

9. 9

   1/4 cup honey

10. 10

    1 cup sour cream

11. 11

    A pinch of white pepper and salt

12. 12

    Procedure:

13. 13

    Combine all ingredients in a bowl and mix until incorporated.

14. 14

    Ancho-Orange Glaze

15. 15

    Ingredients:

16. 16

    1/4 cup sugar

17. 17

    1/4 stick cinnamon

18. 18

    1 tsp. whole coriander

19. 19

    1 cup OJ

20. 20

    1/4 Ancho peppers, roasted, stemmed, seeded and cut into thin strips

21. 21

    1 tbsp. Cornstarch

22. 22

    1 tbsp. water

23. 23

    Procedure:

24. 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.

25. 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.

26. 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.

27. 27

    Calabasita

28. 28

    Ingredients:

29. 29

    3-tbsp. olive oil

30. 30

    2 each zucchini, cut into 1/8 thick moons

31. 31

    2 each yellow squash cut into 1/8 thick moons

32. 32

    1 cup cooked corn

33. 33

    3 each large tomatoes, large diced

34. 34

    4 cloves minced garlic

35. 35

    2 tbsp. fresh Mexican oregano

36. 36

    Salt and pepper to taste

* Per serving · 4 servings · Values may vary.