Pescado en Achiote (Mexican Fish in Annatto Sauce)

Name: Pescado en Achiote (Mexican Fish in Annatto Sauce)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 0.75 cup water; 0.25 onion; 0.25 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; 0.5 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; 0.5 orange, juiced; 1 teaspoon salt; 1 teaspoon peppercorns; 1 teaspoon dried Mexican oregano

4.8

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This pescado en achiote (Mexican fish in annatto sauce) is comprised of white fish fillets and shrimp marinated with achiote, orange juice, lime, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Submitted by Chef Gaby Cervello

Updated on November 27, 2024

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

Achiote Sauce:

¾ cup water
¼ onion
¼ 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

Fish:

6 (4 ounce) white fish fillets
½ cup unsalted butter, melted
12 ounces uncooked medium shrimp, peeled and deveined

Habanero Sauce:

2 habanero chiles, sliced
1 red onion, sliced
1 cup water
1 lime, juiced
½ orange, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
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.
Serve fish and shrimp with achiote sauce; top with habanero sauce.

Cook's Note:

Watch the recipe video in Spanish on my blog: Gaby Cervello

Nutrition Facts (per serving)

413	Calories
24g	Fat
11g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 413
% Daily Value *
Total Fat 24g	31%
Saturated Fat 11g	56%
Cholesterol 210mg	70%
Sodium 757mg	33%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 7g
Protein 37g	74%
Vitamin C 39mg	43%
Calcium 84mg	6%
Iron 2mg	13%
Potassium 725mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pescado en Achiote (Mexican Fish in Annatto Sauce)

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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