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Pescado en Achiote (Mexican Fish in Annatto Sauce)
Ingredients
3/4 cup
water
1/4
onion
1/4 cup
achiote paste
2
limes, juiced
2 tablespoons
white vinegar
1
orange, juiced
1 clove
garlic, peeled
1 teaspoon
oregano
salt and ground black pepper to taste
Spices and Seasonings
6 (4 ounce)
fillets cod
1/2 cup
butter, melted
12 ounces
uncooked medium shrimp
2
habanero chiles, sliced
1
red onion, sliced
1 cup
water
1
lime, juiced
1/2
orange, juiced
1 teaspoon
salt
1 teaspoon
peppercorns
1 teaspoon
dried Mexican oregano
Instructions
STEP 1
Preheat the oven to 350°F (175°C).
STEP 2
Blend together 3/4 cup water, onion, achiote paste, juice of 2 limes, vinegar, juice of 1 orange, garlic, 1 teaspoon oregano, salt, and black pepper until smooth.
STEP 3
Season fish fillets with salt and black pepper, brush with melted butter, place in a baking dish, top with shrimp, and cover with achiote sauce. Cover with foil.
STEP 4
Bake until fish flakes easily with a fork, about 30 minutes.
STEP 5
In a bowl, mix habaneros, red onion, 1 cup water, juice of 1 lime, 1/2 orange, salt, peppercorns, and Mexican oregano.
STEP 6
Serve fish and shrimp topped with habanero sauce.
Nutrition Facts
(per serving)
Calories:
413 calories
Servings:
6 servings
Carbohydrates:
11 g
Fat:
24 g
Fiber:
1 g
Protein:
37 g
Sugar:
7 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes