Achiote Tilapia Super Simple Recipes

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

ACHIOTE TILAPIA (SUPER SIMPLE)

Achiote Tilapia (Super Simple) image

I just love the achiote seasoning found in the fish tacos in the Yucatan, so I decided to venture out and try to make the fish myself. . .success! Very simple too. I suggest serving with a squeeze of lime, a few slices of avocado and cilantro as a garnish. Adapted from a Ritz Carlton recipe in which they use this sauce to marinate whole red snappers.

Provided by januarybride

Categories Tilapia

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce red achiote paste
2 teaspoons salad oil
1/4 cup orange juice
2 garlic cloves, minced
1 lime, juice only
2 teaspoons apple cider (may sub apple juice)
1/2 teaspoon Worcestershire sauce (may sub Jugo Seasoning if you have it)
salt and pepper
1 lb thin tilapia fillet

Steps:

Mix achiote paste together all ingredients down to the salt/pepper.
Place fish in a shallow baking dish and pour achiote marinade over top.
Cover dish and place in fridge for 2 hours.
Remove fish from marinade (discard marinade) and place fish on cookie sheet; let stand at room temp for 15 minutes.
Turn oven broiler to high and let heat up for 3-5 minutes.
Place fish under the broiler until cooked (it will flake easily and be opaque in color), approx 5-7 minutes depending upon the heat of oven and the thickness of the fish.
Serve fillets atop saffron rice or serve in corn torillas for excellent fish tacos.

TRADITIONAL ACHIOTE RECADO

Traditional Achiote Recado image

Make and share this Traditional Achiote Recado recipe from Food.com.

Provided by Rita1652

Categories Sauces

Time 1h20m

Yield 2 1/2 cups

Number Of Ingredients 11

Ingredients

1/2 cup water
2 tablespoons achiote seeds (* annatto)
4 cloves garlic, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano (*)
1 teaspoon freshly ground allspice
2 teaspoons fresh ground black pepper
1/2 cup dried ancho chile powder (*about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice

Steps:

In a small saucepan bring water and achiote seeds to a boil.
Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
(Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
Discard garlic skins.
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
Cool oregano completely and in an electric coffee/spice grinder grind fine.
Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
Recado may be made 5 days ahead and chilled and covered.

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