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B2 — THE OBSERVER & BAKER CITY HERALD
FISH
Continued from Page B1
Lopez calls Veracruz
“the Italy of Mexico,”
in part because of the
region’s use of tomato in
its cooking, and some-
thing that gives her pibil
a twist. Instead of pairing
vinegar with citrus for a
multilayered acidity, she
subs in tomato.
“I love the fl avor that
the char imparts and it
gives the dish sweetness
and fruitiness along with
that acidity and helps with
the texture of the sauce.”
Banana leaves off er
more than their sensual
properties — “an almost
herbal, fruity scent,” says
Lopez — but gentle insu-
lation from the oven’s
searing heat. You’ll fi nd
them fresh at many local
Asian and Latin mar-
kets around the city, “but
you can also buy them in
the frozen section, too,”
says Lopez, who has
spied them at Publix on
occasion.
“It’s just as good as
fresh. You thaw it in the
fridge, roll them out and
you’re good to go. They’ll
be a little wet, but that’s
good because it will help
steam it — plus it won’t
catch on fi re.”
Neither will your taste
buds. Though puerco pibil
and habaneros are best
friends, Lopez’s lighter
version doesn’t push the
heat level.
“This sauce is very fl a-
vorful, but approachable. I
want to make sure the fi sh
sings, that its fl avor really
comes through. At the end
“This sauce is very fl avorful, but
approachable. I want to make sure the
fi sh sings, that its fl avor really comes
through. At the end of the day, we want
all the ingredients to be known and
tasted.”
— Chef/Partner Wendy Lopez, Reyes Mezcaleria
of the day, we want all the
ingredients to be known
and tasted.”
On the table, the dish is
paired with simple accom-
paniments: pickled onions,
cilantro and rice. Feel free
to serve tortillas alongside,
as well. There’s no such
thing as double carbing in
Mexico.
“A tortilla never feels
like a carb. It’s a spoon,”
jokes Lopez. “Tortillas are
silverware!”
WHOLE FISH
PIBIL
One whole 2-3-pound fi sh of
your choice. Ask your fi shmon-
ger to scale and gut it. You may
also use fi lets.
For sauce
2 Roma tomatoes, split
1/2 white onion
3 cloves garlic
10 dried guajillo chiles,
destemmed and deseeded
2 ounces achiote paste
1 cup orange juice
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
2 bay leaves
1 sprig oregano
1/4 cup honey
Salt to taste
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Directions for sauce
Place tomatoes and onion in
cast-iron pan over medium-high
heat for 3-6 minutes or until
charred, adding garlic for last
minute or two.
Remove from heat and all
other ingredients except honey.
Cook ingredients for 15-20
minutes until reduced by half.
Turn off heat and stir in hon-
ey. Allow to cool a little.
Place mixture in blender and
blend until smooth. Allow to cool.
Season fi sh of choice with salt
and pepper, both sides for fi lets
or inside and out for whole fi sh.
Score exterior (see photo).
Using some of sauce mixture
as marinade, coat fi sh on both
sides/inside and out.
Wrap fi sh in banana leaves
and bake in 400-degree Fahren-
heit oven for 15 minutes or until
internal temperature reaches
135 degrees. With caution,
unwrap leaves and add more
of sauce mixture. Return fi sh to
oven for 2-4 minutes to achieve
a crust.
Serve with pickled onions
and cilantro as a garnish, along
with a side of your favorite rice
and tortillas.
TUESDAY, JULY 19, 2022
CHICKEN
Continued from Page B1
When you’re ready to cook, add
the cornstarch to the bowl with
chicken, a few tablespoons at a
time. Stir to coat the chicken, until
all the pieces are covered with
cornstarch.
Place the chicken pieces into
your air fryer basket (or tray),
without overlapping. Spray oil
onto the chicken until there’s no
dry cornstarch on the surface.
Set air fryer to 350 degrees.
Place chicken in air fryer for 10
minutes. (You may have to do this
in batches depending on the size
of your fryer.) Take out the chick-
en, fl ip and spray with oil again.
Raise the temperature to
400 degrees and cook until the
chicken turns golden brown, 5
minutes or so. Transfer all the
chicken pieces to a big bowl.
Sprinkle about half of the spice
mix over the chicken and gently
toss it with a pair of tongs. Taste
the chicken. Add more spice mix
if needed.
Gretchen McKay/Pittsburgh Post-Gazette
Air-fryer chicken cooks up crispy on the outside and tender on the
inside.
Calories: 318 kcal, Carbohydrates:
17.4 g, Protein: 33.2 g, Fat: 11.9 g,
Saturated Fat: 3 g, Cholesterol: 101
Add the sliced basil to the
chicken, garnish with chili pepper
and serve with lemon wedges on
the side, if using. Serve hot as an
appetizer or over steamed rice as
an entree.
mg, Sodium: 682 mg, Potassium:
311 mg, Fiber: 0.6 g, Sugar: 0.8 g,
Calcium: 28 mg, Iron: 2 mg
M ICHAEL
541-786-8463
M. Curtiss PN-7077A CCB# 183649
Serves 4.
— Omnivorescookbook.com
NUTRITION
Serving: 1 serving
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