TILAPIA ROASTED OVER A PIRUL WOOD FIRE WITH MILPA SALAD AND WHITE ESCABECHE
4 Serves
45 Min
Easy

No

Ingredients: 
Tilapias
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)
Milpa salad
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
White escabeche
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
Dried oregano
Preparation: 
Tilapias
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.
Milpa salad
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.
White escabeche
Heat oil in a pan and sauté the onion until it becomes transparent.
Add the other ingredients and bring it to a boil.
To serve
Serve the roasted tilapias with the salad and sauce.