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

  1. Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
  2. 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.
  3. In large pot, cook the mirepoix and green tomatoes with 1-2 tablespoons butter until caramelized. Add the Pernod and bring to a flame.
  4. Add the toasted green curry, kaffir lime leaves, garlic, and clam juice. Bring to a boil.
  5. Add the hominy to the whole mixture and simmer for 25 minutes.
  6. 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.
  7. 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.