|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|
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