Achiote Puerto Rican Annatto Oil Recipe 435

ACHIOTE (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)

Achiote (Puerto Rican Annatto) Oil Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 2

Ingredients

2 cups vegetable oil,
1 cup achoite (annatto) seeds

Steps:

Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5 minutes, or until oil colors a deep reddish-orange. Cool, strain and store in a cool place. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, 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.

Provided by Chef Gaby Cervello

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

ANNATTO OIL

Annatto Oil image

Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

Provided by Rita1652

Categories Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2-3/4 cup olive oil
2 tablespoons annatto seeds

Steps:

Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
Watch for spattering as the oil heats. DO not overheat.
Remove from heat and allow to cool for 4 hours.
Strain and discard seeds and pour into a glass container.
Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

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