Fish recipes

Red Snapper With Achiote Paste

Course : Fish
Serves: 4

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Ingredients:

1 cup Annato Paste

2 fillets red snapper -- (1 lb.) OR other firm-fleshed fish skin on

---CITRUS-HABANERO SAUCE---

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

---ACHIOTE PASTE---

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.

Red Snapper With Achiote Paste

Ingredients:

Preparation / Directions:

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