This pescado en achiote (Mexican fish in annatto sauce) recipe is comprised of white fish fillets and shrimp marinated with achiote, orange juice, lime, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Ingredients
- ¾ cup water
- ¼ onion
- ¼ cup achiote paste
- 1 orange, juiced
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1 clove garlic, peeled
- 1 teaspoon dried mexican oregano
- salt and ground black pepper to taste
- fish:
- 6 (4 ounce) white fish fillets
- ½ cup butter, melted
- 12 ounces uncooked medium shrimp, peeled and deveined
- habanero sauce:
- 1 red onion, sliced
- 2 habanero chile peppers, sliced
- 1 cup water
- ½ orange, juiced
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 1 teaspoon dried mexican oregano
Instruction
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
- 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.
- Serve fish and shrimp with achiote sauce; top with habanero sauce.
