Red snapper with achiote paste (huachinango c
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Red snapper with achiote paste (huachinango c
  Mexican    Fish    Marinades  
Last updated 6/12/2012 1:20:08 AM. Recipe ID 51741. Report a problem with this recipe.
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      Title: Red snapper with achiote paste (huachinango c
 Categories: Mexican, Times, Fish, Marinades, Bbq
      Yield: 4 Servings
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------

MMMMM----------------L.A.TIMES FOOD SECTION 10/94---------------------
      1 c  Annato Paste
      2    (1 lb) fillets red snapper
           OR other firm-fleshed fish,
           Skin on

MMMMM-------------------CITRUS-HABANERO SAUCE------------------------
    1/2 c  Orange juice, fresh squeezed
    1/2 c  Lime juice, fresh squeezed
    1/2 c  Water
    1/3 c  Onion; chopped
      1    Habanero chile; veins &
           - seeds removed, slivered
    1/4 c  Cilantro; chopped
      3 tb Oil, optional

MMMMM-----------------------ACHIOTE PASTE----------------------------
      1 c  Annatto (achiote) seeds
     10 lg Cloves garlic
    1/3 c  Quintana Roo oregano, OR
           Mexican oregano
      5 tb Peppercorns
      4 ts Ground cumin
      4 ts Coriander seeds
     10    Whole allspice berries
  1 1/4 c  White vinegar, OR equal
           - combination OF
           Fresh orange juice
           Fresh lime juice
      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
  acocommodate 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
      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.
      Each serving contains about: 274 calories; 203 mg sodium; 67 mg
  cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein;
     1.86    grams fiber.

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Recipe ID 51741 (Apr 03, 2005)

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