1 ea Small garlic clove, chopped

      2 T  Onion, chopped

      1 T  Tomato, chopped

      1 T  Cilantro, chopped

    1/2 t  Salt, or to taste

    1/8 t  Freshly ground black pepper

    1/8 t  Achiote, dissolved in 1 tsp

      1 lb Whole fish - sea bass, scrod

      1 x  Red snapper, mackerel

      1 x  Banana leaf or aluminum foil

  Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote
  together.  Put half of the sauce in the center of a banana leaf or
  sheet of foil, place the fish on top, and pour the rest of the sauce
  over it.  Fold it all into a package.
  Bake or roast the package in a comal or a dry skillet for 20 minutes.
  Turn the package over several times during the roasting process.
  Unfold and serve warm.
  Note:  achiote is used mainly to add a red color to the dish.
         a comal is a flat clay plate about 24 inches in diameter
  Source: False Tongues and Sunday Bread by Copeland Marks