Here is a fabulous treat for the afishionado. WARNING! This recipe requires dangerous coconut retrieval techniques that should only be performed by a trained professional. Do not attempt this if you are soft-skulled or clumsy.
• 2 Mango fresca, cut into squares (see how-to’s)
• 2 cups Arroz (Rice)
• 1 cup Jugo Naranja (O.J.)
• 3 cups Agua (water)
• 1 cup soaked (overnight) Pinto frijoles (beans)
• 1 fresh Tomato, sliced
• 5 or 6 cups Aqua
• 2 Pescado, approxima 1 kilo todo (medium sized fish of .5 kilo each)
• 2 Limon, sliced
• 3 Cebolla (Onion), 2 chopped, 1 sliced
• 1 Coco verde (Green coconut, yellow will do)
• 3 shoots Cilantro, chopped
Put on the rice and beans (make rice with 1 cup of fresh-squeezed OJ and 3 water). Beans get 4-5 cups water and add the fresh tomato and salt & pepper to taste.
Chop two fresh mangos and one onion into a bowl, mix, cover and put in fridge.
Grab a bolsa (plastic bag) and walk down the beach till you find a fisherman with something to sell (Pargo-Red Snapper is best!). Negotiate a fair price for two plate-sized tasties, drop them in your bolsa and cruise back to the casa.
On your way home snatch two limons from your neighbours arbol (tree).
Clean and scale the fish, leaving whole and dress with sliced onion and lemon in a glass baking dish. (Distribute these under and inside the fish).
Pull down a coconut (watch your cabeza), chop a small hole with your machete then empty the pipa (coco water) into the baking dish. Then use your machete to chop the coco in half. Scoop out chunks of coconut meat with a spoon and cover the fish with them. Bake for 15-25 minutes being careful not to overcook.
Serve fish whole with side of Arroz Naranja, beans and your fabulous mango salsa and don’t forget to eat the cheeks!
Serves two hungry muchachos.