Slightly peppery annatto seeds have been a fixture of Yucatan cuisine for thousands of years, where they are usually ground up to make achiote paste. In this recipe, our ready-made Achiote Paste makes for a convenient shortcut, while the addition of lime juice and orange juice brighten up the dish.
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Ingredients
Makes 4 servings
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2 Tablespoons Premium Achiote Paste
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6 Tablespoons Lime Juice, divided
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6 Tablespoons Orange Juice, divided
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4 (6 Oz.) Halibut Or Striped Bass Fillets
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1 Medium Tomato, chopped
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1/2 Fresh Habanero Chile, stemmed seeded and diced
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1/2 Small Red Onion, diced
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Fresh Cilantro, chopped
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1/2 Teaspoon Kosher Sea Salt Flakes
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2 Tablespoons Canola Oil
Directions
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Whisk together Achiote Paste, 4 tablespoons lime juice and 4 tablespoons orange juice in large bowl.
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Add fish fillets to bowl, and coat both sides with marinade.
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Cover with plastic wrap, and refrigerate for 1 hour.
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To make salsa, mix together 2 tablespoons lime juice, 2 tablespoons orange juice, tomato, habanero, red onion and cilantro. Season with salt. Set aside.
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Heat grill over medium-high heat.
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Remove fish fillets from marinade, and brush with oil.
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Grill fish for 3 to 4 minutes per side, or until desired doneness is reached. Serve fish with prepared salsa.