TILAPIA ROASTED OVER A PIRUL WOOD FIRE WITH MILPA SALAD AND WHITE ESCABECHE
alt and white pepper
4 tilapias, scaled and cleaned
40 grams epazote leaves, chopped
3 tablespoons olive oil
20 totomoxtle (dried corn husk) leaves
Pirul wood (pepper tree; Schinus molle)
80 grams fresh quelites (Mexican wild greens)
60 grams green beans, scalded
110 grams corn kernels, cooked
1 cucumber, sliced in rounds
1 carrot, julienned/li>
2 tablespoons olive oil
5 tablespoons lime juice
4 tablespoons olive oil
500 grams white onion, julienned
60 grams dried sweet xoconostle (acid prickly pear fruit), julienned
1 cup pineapple vinegar
½ cup water
Sprinkle tilapias with salt, pepper, epazote, and olive oil.
Wrap them in the dried corn husks and roast them over the pepper tree wood for 25 minutes.
Mix all the vegetables in a bowl. Whip the olive oil with the lime juice until it makes an emulsion and add it to the vegetables; season with salt and pepper.
Heat oil in a pan and sauté the onion until it becomes transparent.
Add the other ingredients and bring it to a boil.
Serve the roasted tilapias with the salad and sauce.