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Mexican Fish in Achiote Sauce

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch Mexican
Mexican Fish in Achiote Sauce
Ingredients
  • 3/4 cup water
  • 1/4 onion
  • 1/4 cup achiote paste
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1 orange, juiced
  • 1 clove garlic, peeled
  • 1 teaspoon oregano
  • salt and ground black pepper to taste
  • 6 (4 ounce) fillets white fish fillets
  • 1/2 cup butter, melted
  • 12 ounces uncooked medium shrimp, peeled and deveined
  • 2 habanero chiles, sliced
  • 1 red onion, sliced
  • 1 cup water
  • 1 lime, juiced
  • 1/2 orange, juiced
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 teaspoon dried Mexican oregano
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius).
2
To make the marinade, combine 3/4 cup of water with a finely chopped onion, a teaspoon of achiote paste, the juice of 2 limes, some vinegar, the juice of 1 orange, a few cloves of garlic, and 1 teaspoon of dried oregano in a blender. Blend the mixture until it's smooth and well combined.
3
Next, prepare the fish fillets for cooking. Sprinkle both sides of the fillets with salt and a pinch of ground black pepper, then brush the tops with melted butter. Place the fillets in a baking dish.
4
Add some succulent shrimp on top of the fish, followed by a generous helping of the achiote sauce. Cover the dish with aluminum foil and pop it into the preheated oven.
5
Bake the fish and shrimp in the oven for about 30 minutes, or until they flake easily with a fork.
6
While the fish is cooking, prepare the habanero sauce. Place sliced habaneros and red onion in a glass bowl, then add 1 cup of water, the juice of 1 lime, and the juice of half an orange. Stir the mixture well to combine.
7
Season the habanero sauce with 1 teaspoon of salt, some peppercorns, and 1 teaspoon of Mexican oregano.
8
Serve the fish and shrimp with a generous helping of the achiote sauce, topped off with a spoonful of the spicy habanero sauce.