Pescado en Achiote (Mexican Fish in Annatto Sauce) recipe
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Ingredients
- ¾ cup water ¼ cup achiote paste ¼ onion 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar 1 clove garlic, peeled 1 teaspoon oregano salt and ground black pepper to taste 6 (4 ounce) fillets white fish fillets ½ cup butter, melted 12 ounces uncooked medium shrimp, peeled and deveined 1 red onion, sliced 2 habanero chiles, sliced 1 cup water ½ orange, juiced 1 lime, juiced 1 teaspoon salt 1 teaspoon peppercorns 1 teaspoon dried Mexican oregano
Nutrition Info
- 412.9 caloriescarbohydrate: 10.9 gcholesterol: 210 mgfat: 24.2 gfiber: 1 gprotein: 37 gsaturatedFat: 11.2 gservingSize: -sodium: 757.3 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Pescado en Achiote (Mexican Fish in Annatto Sauce)
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender, blend until smooth.
Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime, stir well and season with salt, peppercorns, and Mexican oregano.
Serve fish and shrimp with achiote sauce and top with habanero sauce.