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Pescado en Achiote (Mexican Fish in Annatto Sauce)
Pescado en Achiote (Mexican Fish in Annatto Sauce)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tasty Mexican dish with fish, shrimp, habanero chiles, red onion, garlic, lime, and oranges.
Ingredients:
  • 0.75 cup water
  • 0.25 cup achiote paste
  • 0.25 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
  • 12 ounces uncooked medium shrimp, peeled and deveined
  • 1 red onion, sliced
  • 2 habanero chiles, sliced
  • 1 cup water
  • 0.5 orange, juiced
  • 1 lime, juiced
  • 1 teaspoon peppercorns
  • 1 teaspoon dried Mexican oregano
Instructions:
  • Preheat the oven to 350°F (175°C).
  • In a blender, combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper. Blend until smooth.
  • Season both sides of the fish fillets generously with a sprinkle of salt and pepper, followed by a luscious brush of melted butter. Place the fish fillets in a baking dish, top with shrimp, and smother everything with flavor-packed achiote sauce. Seal the dish with aluminum foil for perfect cooking.
  • Bake in the oven until the fish easily flakes with a fork, approximately 30 minutes.
  • In a glass bowl, combine red onion and habanero peppers. Pour in 1 cup of water, squeeze in the juice of 1/2 orange and 1 lime; mix thoroughly and season with salt, peppercorns, and Mexican oregano.
  • Plate fish and shrimp generously drizzled with vibrant achiote sauce, then finish with a spicy kick of habanero sauce on top.

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