8 six-ounce pieces of boneless lubina (branzino), scales removed
2 tablespoons salt or more, to taste
2 tablespoons garlic, chopped, or more, to taste
Italian parsley, chopped, to taste
A few tablespoons butter
2 pounds hominy for posole
⅓ cup salt
1½ cups mirepoix (diced onions, carrots, and celery)
4 green tomatoes, chopped
2 gallons water
1 cup Pernod
½ cup green curry, toasted
6 kaffir lime leaves
⅓ cup garlic, chopped
2 gallons clam juice
Cilantro leaves, for garnish
Serrano peppers, thinly sliced, for garnish (optional, as this is pepper is hot)
Tortilla chip strips, for garnish
Serves 8-10
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
- Cook the hominy in 2 gallons of water and ⅓ cup of salt on medium heat for 30 minutes or follow the directions on package. When cooked, drain and set aside.
- In large pot, cook the mirepoix and green tomatoes with 1-2 tablespoons butter until caramelized. Add the Pernod and bring to a flame.
- Add the toasted green curry, kaffir lime leaves, garlic, and clam juice. Bring to a boil.
- Add the hominy to the whole mixture and simmer for 25 minutes.
- Season the branzino with a paste of salt, garlic, Italian parsley, and butter. Place the fish on the sheet and bake for about 8 to 15 minutes.
- To serve, place a piece of fish atop a bed of posole and top with cilantro leaves, serrano peppers, and tortilla chips, for garnish.
Read more: This recipe originally appeared in "The Mexican Magician" by Lynn Cline.