Black Bass Pibil
Adobo Sauce, Habanero Salsa, Grilled Pineapple Salsa. Fried Shallots, Blue Corn Tortilla
Chef Manny Rojas of or, The Whale | Nantucket, MA
Adapted by StarChefs | August 2023
INGREDIENTS
Habanero Salsa:
Yield: 8 servings
15 habanero chiles, seeded and charred
1 medium white onion, cut into thick slices and charred
3 Roma tomatoes, charred
4 cloves garlic, charred
½ tablespoon ground Mexican oregano
1 tablespoon salt
2½ tablespoons sugar
2 oranges, juiced and zested
2 limes, juiced and zested
2 tablespoons olive oil
Grilled Pineapple Salsa:
Yield: 8 servings
1 kilogram pineapple, cut into planks
250 grams pickled red onion, finely chopped
50 grams habanero chiles, seeded and finely chopped
2½ tablespoons honey
¼ cup cilantro, chopped
2 limes, juiced and zested
1 tablespoon salt
Adobo Sauce:
Yield: 8 servings
212 grams achiote paste
12 guajillo chiles
250 grams blended oil
600 grams sliced onion
60 grams chopped garlic
15 habanero chiles, seeded
2 grams epazote
2 grams orange leaves
3 grams ground Mexican oregano
15 grams ground black pepper
3 grams star anise
2 grams clove
5 grams ground cumin
6 grams ground Mexican cinnamon
8 grams annatto seed
20 grams salt
150 grams bitter orange juice
To Assemble and Serve:
Yield: 1 serving
Black bass, deboned and butterflied
Salt
Ground black pepper
Banana leaves
Fried shallots
Chopped chives
6 blue corn tortillas
METHOD
For the Habanero Salsa:
In a Vitamix blender, blend all ingredients until desired consistency is achieved. Transfer to an airtight container and refrigerate.
For the Grilled Pineapple Salsa:
Prepare and heat a grill. Grill pineapple until slightly charred. Cut into cubes and transfer to a large mixing bowl. Toss with remaining ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Adobo Sauce:
In a nonreactive container, soak achiote paste and guajillo chile in 1 kilogram hot water for 30 minutes. In a saucepan over medium-low flame, heat oil. Add onion, garlic, and chiles. Sweat until onion is soft and translucent. Add epazote, orange leaves, spices, achiote mixture, and orange juice. Bring mixture to a simmer. Transfer to a Vitamix blender and blend until smooth. Let cool.
To Assemble and Serve:
On a work surface, season fish with salt, pepper, and Adobo Sauce. Refrigerate overnight. The next day, heat oven to 400°F. Wrap fish in banana leaves and cook 20 minutes. Unwrap and transfer to a serving platter. Top with fried shallots and chives. Serve with tortillas and ramekins of Habanero Salsa and Grilled Pineapple Salsa.
