From: Chef Aaron Sanchez, Centrico, New York City. Yield: 1 6-8 oz. serving. 4 large garlic cloves, finely minced 1/4 tsp. cumin 1/4 tsp. dried Mexican oregano 1 tsp. achiote paste 1/2 cup Seville Orange Juice (or 1/4 cup orange juice mixed with 1/4 cup lime juice) 1 6-8 oz. filet wild striped bass, skin removed (or other firm-fleshed fish) 1 red bell pepper, thinly sliced 3 spears asparagus, thinly sliced 1/2 small red onion, thinly sliced 1 serrano chile, thinly sliced 1 tomato, thinly ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.