Entree: Colombia – Amazonian Colombia – Patarasca (Whole river fish marinated, wrapped in banana leaves, and grilled over coals)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 4 whole river fish (mojarra, cachama, or catfish), approx. 1 lb (450 g) each
- 1/2 cup (120 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 ml) annatto (achiote) oil or 2 tsp (10 g) annatto paste mixed into oil
- 4 garlic cloves, minced
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 hot ají peppers or 2 serrano peppers, minced (adjust to taste)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 8 large banana leaves, rinsed and softened over a flame or steam if needed
- 2 limes, quartered (for serving)
- Cooked white rice or boiled yuca for serving (optional)

Instructions

1. Step 1 Combine sour orange juice, vegetable oil, annatto oil, minced garlic, cumin, salt, and pepper in a bowl to make the marinade.
2. Step 2 Score the fish on both sides (2–3 diagonal cuts), then rub the marinade inside the cavity and over the exterior of each fish. Let marinate 30–60 minutes refrigerated.
3. Step 3 Meanwhile, sauté sliced onion and chopped tomato in a little oil over medium heat until soft and slightly caramelized, about 8–10 minutes. Stir in minced ají and half the chopped cilantro; remove from heat.
4. Step 4 Place a portion of the onion-tomato mixture into the cavity of each marinated fish and spread some over the exterior. Fold the banana leaves into squares large enough to wrap each fish fully.
5. Step 5 Wrap each fish tightly in a banana leaf and secure with kitchen twine or toothpicks. If using a grill, preheat to medium-hot with an area of glowing coals; for an oven, preheat to 425°F (220°C) and place on a baking tray.
6. Step 6 Grill the wrapped fish over indirect heat for 20–30 minutes, turning once, until the fish is opaque and flakes easily; if baking, roast for 25–35 minutes. Occasionally brush with remaining marinade for gloss and flavor.
7. Step 7 Remove fish from heat, unwrap carefully (steam will be hot), sprinkle with remaining cilantro, and serve with lime wedges and rice or boiled yuca.