Pescado en Achiote (Mexican Fish in Annatto Sauce)

This pescado en achiote (Mexican fish in annatto sauce) is a fish and shrimp recipe with annatto sauce, habaneros, red onion, garlic, lime, and orange.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 413 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 2 tablespoons white vinegar
• salt and ground black pepper to taste
• 1 lime, juiced
• 2 limes, juiced
• 1 red onion, sliced
• 1 clove garlic, peeled
• 12 ounces uncooked medium shrimp, peeled and deveined
• 1 teaspoon dried Mexican oregano
• 1 teaspoon peppercorns
• 1 teaspoon oregano
• 1 orange, juiced
• 6 (4 ounce) fillets white fish fillets
• 2 habanero chiles, sliced
• 0.5 cup butter, melted
• 0.75 cup water
• 0.5 orange, juiced
• 0.25 cup achiote paste
• 0.25 onion

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 3/4 cup water, onion, achiote paste, juice of 2 limes, vinegar, juice of 1 orange, garlic, 1 teaspoon oregano, salt, and ground black pepper in a blender; blend until smooth.

Step 3

Season both sides of fish fillets with salt and ground black pepper, then brush tops with melted butter. Place fillets into a baking dish. Add shrimp on top; cover with achiote sauce. Cover baking dish with aluminum foil.

Step 4

Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.

Step 5

Place habaneros and red onion in a glass bowl. Add 1 cup water, juice of 1 lime, and juice of 1/2 orange; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.

Step 6

Serve fish and shrimp with achiote sauce; top with habanero sauce.