Wrapped like little tamales, this ancient fish recipe (sometimes seafood) is one of the oldest in the coasts of northern Peru and one of the most fun ways to cook fish. It is colorful, rich and makes a great dish for Lent.
I cook this dish in the oven, but if you want to use your BBQ it will still be delicious, the same goes if you prepare it on the grill. As long as the fish is securely wrapped, it will be juicy and delicious.
You can use whatever type of fish you like for this dish. I prefer white fish, because I think any of this type is great, but if you want to use trout or salmon then get to work and be sure not to overcook it. I do not recommend tuna because it’s delicate meat that is better kept for other cooking methods.
I suggest this recipe for Lent with a side with boiled or roasted corn with rosemary and olive oil.