Pescado en Achiote (Mexican Fish in Annatto Sauce)
Description
This pescado en achiote (Mexican fish in annatto sauce) is a fish and shrimp recipe with annatto sauce, habaneros, red onion, garlic, lime, and orange.
Ingredients
•
3/4 cup water
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1/4 onion
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1/4 cup achiote paste
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1 orange, juiced
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2 limes, juiced
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2 tablespoons white vinegar
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1 clove garlic, peeled
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1 teaspoon oregano
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salt and ground black pepper to taste
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6 (4 ounce) fillets white fish fillets
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1/2 cup butter, melted
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12 ounces uncooked medium shrimp, peeled and deveined
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1 red onion, sliced
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2 habanero chiles, sliced
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1 cup water
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1/2 orange, juiced
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1 lime, juiced
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1 teaspoon salt
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1 teaspoon peppercorns
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1 teaspoon dried Mexican oregano
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3
Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4
Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5
Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6
Serve fish and shrimp with achiote sauce; top with habanero sauce.