Pescado en Achiote (Mexican Fish in Annatto Sauce)
¾ cup water
¼ cup achiote paste
2 tablespoons white vinegar
1 clove garlic
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter
12 ounces uncooked medium shrimp
peeled and deveined
1 red onion
2 habanero chiles
1 cup water
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano
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.
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