How To Make Mexican Fish in Annatto Sauce
Enjoy the sea’s best flavors with this Mexican fish recipe. Baked shrimp and fish are marinated with red achiote sauce and served with hot habanero sauce.
Serves:
Ingredients
For Achiote Sauce:
- ¾cupwater
- ¼cupachiote paste
- ¼onion
- 2limes,juiced
- 1orange,juiced
- 2tbspwhite vinegar
- 1clovegarlic,peeled
- 1tsporegano
- salt and ground black pepper,to taste
For Fish and Shrimp:
- 4ozwhite fish fillets,(6 fillets)
- ½cupbutter,melted
- 12ozshrimp,medium, peeled and deveined, uncooked
For Habanero Sauce:
- 1red onion,sliced
- 2habanero chiles,sliced
- 1cupwater
- ½orange,juiced
- 1lime,juiced
- 1tspsalt
- 1tsppeppercorns
- 1tspMexican oregano,dried
Instructions
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Preheat oven to 350 degrees F.
Achiote Sauce:
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Combine ¾ cup water, achiote paste, onion, lime juice, orange juice, vinegar, garlic, oregano, salt, and pepper in a blender; blend until smooth.
Fish and Shrimp:
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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.
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Bake in the preheated oven until fish flakes easily with a fork for about 30 minutes.
Habanero Sauce:
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Place red onion and habanero peppers in a glass bowl. Add water, orange juice, and lime juice; stir well and season with salt, peppercorns, and Mexican oregano.
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Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition
- Calories: 241.72kcal
- Fat: 16.50g
- Saturated Fat: 10.03g
- Trans Fat: 0.63g
- Monounsaturated Fat: 4.21g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 12.90g
- Fiber: 2.88g
- Sugar: 5.57g
- Protein: 12.98g
- Cholesterol: 121.56mg
- Sodium: 646.60mg
- Calcium: 83.92mg
- Potassium: 329.34mg
- Iron: 0.93mg
- Vitamin A: 172.12µg
- Vitamin C: 50.82mg
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