Pescado en Achiote (Mexican Fish in Annatto Sauce)
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Ingredients50 m servings 413 cals
Original recipe yields 6 servings
- 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.
- Cook's Note:
- Watch the recipe video in Spanish on my blog: Gaby Cervello
Per Serving: 413 calories; 24.2 g fat; 10.9 g carbohydrates; 37 g protein; 210 mg cholesterol; 757 mg sodium. Full nutrition