Pescado en Achiote (Mexican Fish in Annatto Sauce)

This delicious Mexican recipe for fish and shrimp in annatto sauce is flavored with habanero chiles, red onion, garlic, lime, and oranges.

• 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 oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.