3 lbs. fresh red snapper fillet
1 package of frozen banana leaves (sold as 1-lb. packs in the freezer section of any Latin or Asian market)
1 lb. sausage (see below)
2 cups of fresh corn kernels
2 cups canned, chopped tomatoes and their juices
1 tbs. ground cumin
1 tbs. oregano
4 garlic cloves, minced
1 minced onion
1 cup grated queso blanco (a hard white Mexican cheese that tastes like mild feta)
1/4 cup olive oil
Juice of 2 limes
Place the oil in a sauté pan over high heat and add the onions, garlic, herbs and spices.
Cook for several minutes until onions are glassy.
Add the tomatoes and cook until liquid is evaporated.
Cool and fold in the corn, lime juice and cheese.
Unroll the banana leaves and cut into 3-foot lengths.
Place a fish portion into the third of the leaf nearest you.
Place a few tablespoons of raw sausage, crumbled on top of the fish and cover with a few tablespoons of the sauce. Season with salt, pepper.
Fold the fish packages burrito-style, tucking the sides in as you roll up the leaf.
Place on a sheet pan, seam side down to prevent unrolling, and bake in a preheated 400-degree oven for 40 minutes until cooked through.
Serve with corn tortillas, limes and a good spiky fresh hot chili puree.
This sausage can be stuffed into a natural casing and smoked; it can be frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop. Use half the batch for this snapper recipe, and freeze the rest.
2 lbs. coarsely ground natural pork
2 pieces minced natural wood-smoked bacon
1 tbs. kosher salt
1 tbs. dried oregano
2 tbs. minced fresh cilantro
2 tbs. chipotle pepper in adobo
1 tbs. lime juice
1 tbs. Ancho chili powder
2 tbs. ground cumin
2 tbs. minced garlic
1 tbs. ground epazote