Red Snapper With Achiote Paste (Huachinango C Recipe

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Mexican Fish And Seafood Recipes

Ingredients:

LARRY LUTTROPP FVKC70A


L.A.TIMES FOOD SECTION 10/94

1 cup annato paste
2 (1 lb) fillets red snapper
1 or other firm-fleshed fish,
1 skin on

CITRUSHABANERO SAUCE

1/2 cup orange juice, fresh squeezed
1/2 cup lime juice, fresh squeezed
1/2 cup water
1/3 cup onion, chopped
1 habanero chile, veins & seeds removed, s
1/4 cup cilantro, chopped
1 salt
3 tbsp oil, optional

ACHIOTE PASTE

1 cup annatto (achiote) seeds
10 large cloves garlic
1/3 cup quintana roo oregano, or
1 mexican oregano
5 tbsp peppercorns
4 tsp ground cumin
4 tsp coriander seeds
10 whole allspice berries
1 1/4 cup white vinegar, or equal combinatio, n of
1 fresh orange juice
1 fresh lime juice

Instructions:

RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO
COLORADO)"
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
immediately.
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.
Presented by: Zarella Martinez, L.A. Times article, "Home Ground",
10/6/94, page H16. "The ricado used in this dish is the basis for many
Yucatan peninsula dishes. The most famous is cochinita pibil; a
suckling pig, marinated with this spice paste and wrapped in banana
leaves, baked in a Mayan earth oven called a pib. Large fish and
venison or other wild game are also baked in pibs. I slather this
paste on guinea hens and broil them on the rotisserie, or wrap
marinated chicken breasts or fish fillets in banana leaves with
slices of orange and steam the packets. One of my favorite appetizers
is chicken drummettes baked with this recado.
"... Quintana Roo oregano comes from a tree, not a shrub, and the
long leaves turn black when they dry. Mexican oregano can be
substituted for it."

Servings: 4

 

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