Red Snapper With Achiote Paste

Serving Size : 4   
Categories : For Seafood And Fish *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup annato paste
2 fillets red snapper -- (1 lb) OR other firm-fleshed fish skin on

-----citrus-habanero sauce-----
1/2 cup [125 ml] orange juice -- fresh squeezed
1/2 cup [125 ml] lime juice -- fresh squeezed
1/2 cup [125 ml] water
1/3 cup [61 g] onion -- chopped
1 habanero chile -- veins and seeds removed -- slivered
1/4 cup cilantro -- chopped
salt
3 tablespoons oil -- optional

-----achiote paste-----
1 cup annatto -- (achiote) seeds
10 large clove garlic
1/3 cup quintana roo oregano -- or
Mexican oregano
5 tablespoons peppercorns
4 teaspoons ground cumin
4 teaspoons coriander seeds
10 whole allspice berries
1 1/4 cups [313 ml] white vinegar -- or equal
combination of
fresh orange juice
fresh lime juice

"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Barbeque fish over hot coals, skin-side down, until seared, 2 minutes. Or heat 3 tablespoons oil in skillet large enough to accommodate fish until very hot, then place fish in pan, skin-side down, and fry until seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour citrus-habanero sauce over. Bake until fish is firm to touch and thoroughly cooked, about 5 minutes. Serve immediately.

ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices.

Makes 1 1/2 cups.

Presented by: Zarella Martinez, L.A. Times article, "Home Ground", 10/6/94, page H16. "The ricado used in this dish is the basis for many Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling pig, marinated with this spice paste and wrapped in banana leaves, baked in a Mayan earth oven called a pib. Large fish and venison or other wild game are also baked in pibs. I slather this paste on guinea hens and broil them on the rotisserie, or wrap marinated chicken breasts or fish fillets in banana leaves with slices of orange and steam the packets. One of my favorite appetizers is chicken drummettes baked with this recado. "... Quintana Roo oregano comes from a tree, not a shrub, and the long leaves turn black when they dry. Mexican oregano can be substituted for it."