2 badejo fillets, cut into 4 pieces (570 g cleaned and drained)
4 tablespoons of lime juice
4 sprigs of cilantro
3 cloves of garlic, mashed
4 tablespoons of olive oil
4 cups of pre-cooked cornmeal flakes
To taste: salt
2 badejo fillets, cut into 4 pieces (570 g cleaned and drained)
4 tablespoons of lime juice
4 sprigs of cilantro
3 cloves of garlic, mashed
4 tablespoons of olive oil
4 cups of pre-cooked cornmeal flakes
To taste: salt
Marinate the fish with lime juice and salt
Sprinkle cilantro on top. Reserve
In a frying pan, sauté the garlic in olive oil until it starts to brown
Add the cornmeal flakes, mix well, and gradually add 2 cups of water, stirring constantly for 5 minutes
Divide the mixture into 4 portions
Cut two sheets of aluminum foil into quarters
Assemble one portion by placing a sheet on top of another, then add a small amount of cornmeal mixture, place the fish on top with cilantro and cover with more cornmeal flakes
Close the package tightly, place it on a grill, and cook for 10 minutes per side
Repeat the process with the remaining ingredients
Serve hot
Serves 4 portions
Approximate calories per serving: 565.
