Pescado en Achiote (Mexican Fish in Annatto Sauce)

Name: Pescado en Achiote (Mexican Fish in Annatto Sauce)
Total time: 50
Yield: 6
Ingredients: ¾ cup water; ¼ cup achiote paste; ¼ onion; 2 limes, juiced; 1 orange, juiced; 2 tablespoons white vinegar; 1 clove garlic, peeled; 1 teaspoon oregano; salt and ground black pepper to taste; 6 (4 ounce) fillets white fish fillets; ½ cup butter, melted; 12 ounces uncooked medium shrimp, peeled and deveined; 1 red onion, sliced; 2 habanero chiles, sliced; 1 cup water; ½ orange, juiced; 1 lime, juiced; 1 teaspoon salt; 1 teaspoon peppercorns; 1 teaspoon dried Mexican oregano

Recipe by Chef Gaby Cervello from allrecipes.com

Lunch 50 Mins.

Ingredients

6 servings

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¾ cup water
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¼ cup achiote paste
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¼ onion
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2 limes, juiced
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1 orange, juiced
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2 tablespoons white vinegar
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1 clove garlic, peeled
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1 teaspoon oregano
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salt and ground black pepper to taste
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6 (4 ounce) fillets white fish fillets

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½ cup butter, melted
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12 ounces uncooked medium shrimp, peeled and deveined
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1 red onion, sliced
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2 habanero chiles, sliced
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1 cup water
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½ orange, juiced
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1 lime, juiced
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1 teaspoon salt
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1 teaspoon peppercorns
•

1 teaspoon dried Mexican oregano

Instructions

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.