For the marinade
3 tablespoons of rum
1 tablespoon of chopped fresh parsley
2 cloves of garlic, minced
1 teaspoon of prepared seasoning
1/2 teaspoon of Ajinomoto
Lemon juice from 1 lemon
1/2 cup of water
Salt to taste
1/2 tablespoon of soy sauce (shoyu)
2 tablespoons of olive oil
For the fish fillets
1.5 kg of yellowfish loin
2 large onions, thinly sliced
1 tablespoon of olive oil
1 tablespoon of soy sauce (shoyu)
1 teaspoon of food coloring
1 cup of pecans, thinly sliced
Cooked small potatoes, green peas, lime wedges, and bell peppers for garnish
For the marinade
3 tablespoons of rum
1 tablespoon of chopped fresh parsley
2 cloves of garlic, minced
1 teaspoon of prepared seasoning
1/2 teaspoon of Ajinomoto
Lemon juice from 1 lemon
1/2 cup of water
Salt to taste
1/2 tablespoon of soy sauce (shoyu)
2 tablespoons of olive oil
For the fish fillets
1.5 kg of yellowfish loin
2 large onions, thinly sliced
1 tablespoon of olive oil
1 tablespoon of soy sauce (shoyu)
1 teaspoon of food coloring
1 cup of pecans, thinly sliced
Cooked small potatoes, green peas, lime wedges, and bell peppers for garnish
Prepare the marinade
In a large bowl, combine all the ingredients
Prepare the fish
In a large container, place the loin, cover it with the marinade and let it sit for 30 minutes to absorb the flavors
In a baking dish, arrange the onion slices and top them with the marinated fish
In a small bowl, mix together the olive oil, soy sauce, and food coloring
Brush the fish with this mixture
Place it in the oven preheated at 425°F (220°C) for 45 minutes or until the fish is golden brown
Five minutes before completion, remove from the oven, cover the fillet with pecans to form a crust and finish baking
Transfer to a serving dish, drizzle with the remaining sauce, and garnish with cooked small potatoes, green peas, lime wedges, and bell peppers
Serve.
