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Mayan Fish

Mexican.Chef's picture
Ingredients
  Boiling water 250 Milliliter (1 Cup)
  Annatto seeds 15 Milliliter (1 Tablespoon)
  Orange juice 22 Milliliter (1 1/2 Tablespoon)
  Cider vinegar 22 Milliliter (1 1/2 Tablespoon)
  Garlic 2 Clove (10 gm), chopped
  Dried de arbol chili 1 Small, coarsely crumbled
  Ground cumin 3⁄4 Teaspoon (4 Milliliter)
  Ground allspice 1⁄2 Teaspoon (2 Milliliter)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1⁄8 Teaspoon (0.5 Milliliter)
  Halibut steak/Mackerel / sea bass fillets 32 Ounce (4 In Number, About 8 Ounces Or 225 G Each)
  Vegetable oil 2 Cup (32 tbs)
  Sliced green onions 2 Tablespoon
Directions

1. Pour boiling water over annatto seeds in small bowl; let stand, covered, at room temperature, until soft, 8 to 10 hours or overnight.
2. Drain annatto seeds. Combine seeds, orange juice, vinegar, garlic, chili, cumin, allspice, salt and pepper in blender container; process until smooth.
3. Spread annatto paste over fish to coat both sides. Place fish in single layer in well-oiled baking dish. Refrigerate, covered, to blend flavors, 1 to 2 hours.
4. Heat oven to 350°F (180°C). Bake fish, uncovered, until opaque throughout, 20 to 25 minutes. Sprinkle with green onions

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday

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