Red Snapper With Achiote Paste

Course : Fish
Serves: 4
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1 cup Annato Paste
2 fillets red snapper -- (1 lb.) OR other firm-fleshed fish skin on
1/2 cup orange juice -- freshly squeezed
1/2 cup lime juice -- freshly squeezed
1/2 cup water
1/3 cup onion -- chopped
1 medium habanero chile, veins, seeds removed -- slivered
1/4 cup cilantro -- chopped
1 teaspoon salt
3 tablespoons oil -- optional
1 cup annatto -- (achiote) seeds
10 cloves garlic
1/3 cup Quintana Roo oregano -- OR Mexican oregano
5 tablespoons peppercorns
4 teaspoons ground cumin
4 teaspoons coriander seeds
10 whole allspice berries
1 1/4 cups white vinegar
1 medium fresh orange juice and fresh lime juice

Preparation / Directions:

"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Grill fish over hot coals, skin-side down, until seared, 2 minutes. Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups.

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