Name: Mexican Fish in Annatto Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: For Achiote Sauce:; ¾ cup water; ¼ cup achiote paste; ¼ onion; 2 limes; 1 orange; 2 tbsp white vinegar; 1 clove garlic; 1 tsp oregano; Salt and ground black pepper; For Fish and Shrimp:; 4 oz white fish fillets; ½ cup butter; 12 oz shrimp; For Habanero Sauce:; 1 red onion; 2 habanero chiles; 1 cup water; ½ orange; 1 lime; 1 tsp salt; 1 tsp peppercorns; 1 tsp Mexican oregano

Dive into a flavorful experience with this Mexican fish in annatto sauce recipe. This dish combines tender white fish fillets and succulent shrimp, all enveloped in a rich and aromatic achiote sauce. A zesty habanero sauce adds a tantalizing kick, making this a meal that's both vibrant and full of character.

Photos of Mexican Fish in Annatto Sauce Recipe

Achiote paste and habanero chiles might not be staples in your pantry. Achiote paste, made from annatto seeds, brings a deep, earthy flavor to the dish and can usually be found in the Latin section of the supermarket. Habanero chiles are fiery hot and add a spicy punch, so handle with care.

Ingredients For Mexican Fish In Annatto Sauce

Water: The base liquid for blending and cooking. Achiote paste: A vibrant red paste made from annatto seeds, bringing a distinct flavor. Onion: Adds a sweet and sharp taste to the sauces. Limes: Provides acidity and freshness. Orange: Adds sweetness and a citrusy note. White vinegar: Offers a tangy flavor to balance the sauce. Garlic: Adds depth and aroma. Oregano: Provides a herbaceous touch. Salt: Enhances all other flavors. Ground black pepper: Adds a hint of spice. White fish fillets: The main protein, mild and tender. Butter: Adds richness to the fish. Shrimp: Adds a succulent, seafood flavor. Red onion: Adds a sweet and crisp texture to the habanero sauce. Habanero chiles: Brings the heat to the dish. Peppercorns: Add a slight bite and complexity. Mexican oregano: Complements the other herbs with its slightly citrusy flavor.

One reader, Laurette Maness says:

This Mexican fish in annatto sauce recipe is a delightful burst of flavors! The achiote sauce is rich and tangy, perfectly complementing the tender fish and shrimp. The habanero sauce adds a fantastic kick. A must-try for seafood lovers!

Laurette Maness

Mastering the Techniques Behind Mexican Fish in Annatto Sauce

How to blend ingredients: Combine water, achiote paste, onion, lime juice, orange juice, vinegar, garlic, oregano, salt, and pepper in a blender and blend until smooth. How to season fish: Season both sides of the fish fillets with salt and pepper. How to bake fish and shrimp: Arrange fish fillets in a baking dish, add shrimp on top, cover with achiote sauce, cover the dish with aluminum foil, and bake in a preheated oven until the fish flakes easily with a fork. How to prepare habanero sauce: 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.

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.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

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

Preheat oven to 350 degrees F.

Achiote Sauce:

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:

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

Habanero Sauce:

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.
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

One Simple Technique for Elevating Your Mexican Fish

When making the achiote sauce, ensure that the achiote paste is fully dissolved in the water before blending with the other ingredients. This will help achieve a smoother and more consistent sauce.

Time-Saving Tricks for Busy Cooks

Prepare ingredients in advance: Chop the onion and garlic ahead of time to streamline the cooking process.

Use pre-made achiote paste: Save time by using store-bought achiote paste instead of making it from scratch.

Marinate overnight: Marinate the fish and shrimp in the achiote sauce the night before to enhance flavor and reduce prep time.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.

Use a food processor: Blend the achiote sauce ingredients quickly using a food processor instead of a blender.

Substitute Ingredients For Mexican Fish in Annatto Sauce Recipe

achiote paste - Substitute with paprika and turmeric mixture: A blend of paprika and turmeric can mimic the color and slightly earthy flavor of achiote paste.
white vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to white vinegar.
white fish fillets - Substitute with tilapia: Tilapia is a mild, white fish that can easily replace other white fish fillets.
butter - Substitute with olive oil: Olive oil can be used as a healthier fat alternative to butter.
habanero chiles - Substitute with jalapeño peppers: Jalapeño peppers are less spicy but can still add a good amount of heat in place of habanero chiles.
mexican oregano - Substitute with regular oregano: Regular oregano can be used if mexican oregano is unavailable, though the flavor will be slightly different.
orange - Substitute with tangerine: Tangerine offers a similar sweet and citrusy flavor to orange.
lime - Substitute with lemon: Lemon can provide a similar acidity and citrus flavor as lime.
red onion - Substitute with yellow onion: Yellow onion can be used in place of red onion, though it will be slightly less sweet.
peppercorns - Substitute with ground black pepper: Ground black pepper can be used as a more convenient alternative to whole peppercorns.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though fresh is preferred for flavor.

Plating Ideas for a Stunning Presentation

Serve smaller portion sizes: Present the fish fillets and shrimp in delicate, bite-sized portions to emphasize refinement and attention to detail.
Use decoration: Garnish the dish with finely chopped cilantro and thin slices of lime to add a burst of color and freshness.
Layer the components: Arrange the fish fillets on the plate first, then layer the shrimp on top, ensuring each piece is evenly coated with the achiote sauce.
Highlight the sauces: Drizzle the habanero sauce artistically around the plate, creating a visually appealing contrast with the vibrant achiote sauce.
Use elegant plating: Utilize a pristine white plate to make the colors of the fish, shrimp, and sauces pop, enhancing the overall presentation.
Add texture: Incorporate a small side of crispy tortilla strips or plantain chips to provide a contrasting texture and elevate the dish's complexity.
Focus on symmetry: Ensure that each element on the plate is symmetrically arranged to create a harmonious and balanced presentation.
Incorporate microgreens: Add a touch of microgreens on top of the shrimp for an elegant finish and a hint of freshness.
Use a reduction: Create a reduction of the achiote sauce to add a concentrated burst of flavor and a glossy finish to the dish.
Serve with a side: Pair the dish with a small portion of Mexican rice or black beans to complement the flavors and provide a complete dining experience.

Storage and Freezing Guidelines

Let the mexican fish in annatto sauce cool down to room temperature before storing it in an airtight container. This will prevent the formation of excess moisture and keep the flavors intact.
Refrigerate the leftover mexican fish in annatto sauce in an airtight container for up to 3-4 days. Make sure to consume it within this time frame for the best taste and quality.
If you want to freeze the mexican fish in annatto sauce, transfer it to a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
Label the container or bag with the date of freezing and the contents. This will help you keep track of how long the mexican fish in annatto sauce has been in the freezer.
Freeze the mexican fish in annatto sauce for up to 2-3 months. Beyond this time, the quality and texture of the dish may start to deteriorate.
To reheat the frozen mexican fish in annatto sauce, thaw it overnight in the refrigerator. Once thawed, transfer it to a baking dish and reheat it in a preheated oven at 350°F (175°C) until it is heated through and the internal temperature reaches 165°F (74°C).
Alternatively, you can reheat the thawed mexican fish in annatto sauce in a skillet over medium heat. Stir gently to ensure even heating and prevent the fish from breaking apart.
If you have leftover habanero sauce, store it separately in an airtight container in the refrigerator for up to 1 week. You can use it as a spicy condiment for other dishes or as a marinade for grilled meats or vegetables.

Reheating Tips for Optimal Flavor

Preheat your oven to 350°F (175°C). Place the leftover mexican fish in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes, or until the fish is heated through and the achiote sauce is bubbling. This method helps to retain the moisture in the fish and prevent it from drying out.
If you have a microwave-safe dish with a lid, you can reheat the mexican fish in the microwave. Place the fish and sauce in the dish, cover it with the lid or plastic wrap (leaving a small vent for steam to escape), and microwave on high for 1-2 minutes. Check the temperature and continue heating in 30-second intervals until the fish is heated through. Be careful not to overheat, as this can cause the fish to become rubbery.
For a stovetop method, place the leftover mexican fish and achiote sauce in a non-stick skillet or saucepan over medium-low heat. Cover the pan and let the fish simmer gently for 5-7 minutes, or until it is heated through. Stir occasionally to ensure even heating and to prevent the sauce from sticking to the bottom of the pan.
If you have a steamer basket, you can use it to reheat the mexican fish. Place the fish in the steamer basket over a pot of simmering water, cover, and steam for 5-7 minutes, or until the fish is heated through. This method helps to retain the fish's moisture and flavor.
For a quick and easy method, you can reheat the mexican fish and achiote sauce in a sealed foil packet. Place the fish and sauce in the center of a piece of aluminum foil, fold the edges to create a sealed packet, and place it in a preheated 350°F (175°C) oven for 10-12 minutes, or until the fish is heated through. This method helps to lock in the flavors and moisture of the dish.

Interesting Trivia About Mexican Fish in Annatto Sauce

Achiote paste, a key ingredient in this Mexican fish in annatto sauce recipe, is made from ground annatto seeds, which are known for their vibrant red color and earthy flavor.

Budget-Friendly or Splurge-Worthy?

This Mexican fish in annatto sauce recipe is relatively cost-effective, considering the use of white fish fillets and shrimp, which can be moderately priced depending on your location. The achiote paste and habanero chiles are specialty ingredients but are used in small quantities. The overall cost for a household of 4 people would be approximately $25-$30 USD. The vibrant flavors and unique combination of citrus juices and spices make it a worthwhile investment for a special meal. Overall Verdict: 8/10.

Is This Dish Healthy or Not So Much?

The Mexican fish in annatto sauce recipe has both healthy and unhealthy aspects. On the positive side, the dish incorporates:

White fish, which is a lean protein source rich in essential nutrients
Shrimp, another protein-rich ingredient that provides beneficial omega-3 fatty acids
Onions and garlic, which offer antioxidants and potential health benefits

However, there are some concerns:

The recipe uses a significant amount of butter, which is high in saturated fat
Achiote paste and the sauces may contain added sodium, increasing the overall salt content
Habanero peppers, while offering capsaicin and potential metabolism-boosting properties, may be too spicy for some individuals

To make this recipe healthier, consider the following modifications:

Reduce the amount of butter used or replace it with a healthier alternative like olive oil
Opt for low-sodium versions of achiote paste and other ingredients, or reduce the amount used
Include more vegetables, such as bell peppers or zucchini, to increase the nutrient content and fiber
Serve the dish with a side of brown rice or quinoa for added whole grains and fiber
Adjust the amount of habanero peppers to suit individual spice preferences, or offer the habanero sauce on the side

By incorporating more vegetables, reducing the saturated fat content, and being mindful of sodium levels, this Mexican fish dish can be transformed into a more balanced and nutritious meal that still delivers on flavor.

Our Editor's Honest Opinion on This Dish

This recipe beautifully combines the vibrant flavors of Mexican cuisine. The achiote sauce, with its citrusy and tangy notes, complements the delicate white fish and succulent shrimp perfectly. The habanero sauce adds a delightful kick, balancing the dish with its spicy and aromatic profile. Baking the fish ensures it remains tender and moist, while the shrimp absorbs the rich flavors of the sauce. Overall, this dish promises a harmonious blend of textures and tastes, making it a standout option for seafood lovers seeking a flavorful and authentic Mexican experience.

Enhance Your Mexican Fish in Annatto Sauce Recipe with These Unique Side Dishes:

Mexican Street Corn Salad: Imagine pairing your Mexican Fish in Annatto Sauce with a vibrant Mexican Street Corn Salad. The sweet and smoky flavors of charred corn mixed with creamy mayo, tangy lime, and a sprinkle of cotija cheese will elevate your meal to a fiesta of flavors.

Cilantro Lime Rice: Complement your dish with a fragrant Cilantro Lime Rice. The zesty lime and fresh cilantro will harmonize beautifully with the rich achiote sauce, creating a refreshing balance that dances on your palate.

Black Bean and Mango Salad: Add a burst of color and texture with a Black Bean and Mango Salad. The creamy black beans and juicy mango chunks, combined with a hint of jalapeño and a splash of lime juice, will provide a delightful contrast to the savory fish and shrimp.

Avocado and Tomato Salsa: A fresh Avocado and Tomato Salsa can be the perfect sidekick. The creamy avocado and juicy tomatoes, mixed with a touch of red onion and cilantro, will add a refreshing and vibrant touch to your meal.

Mexican Rice Pudding: Finish your meal on a sweet note with a comforting Mexican Rice Pudding. The creamy rice infused with cinnamon and vanilla, topped with a sprinkle of raisins, will provide a delightful contrast to the spicy and savory main course.

Similar Recipes to Try Next

Grilled Fish Tacos with Mango Salsa: Experience a burst of tropical flavors with these grilled fish tacos. The fish fillets are marinated in a zesty lime and cilantro mixture, then grilled to perfection. Top them with a vibrant mango salsa made from fresh mangoes, red onions, and jalapeños. Serve with warm corn tortillas and a squeeze of lime for a delightful meal.

Coconut Shrimp Curry: Dive into the rich and creamy world of coconut shrimp curry. This dish features succulent shrimp simmered in a fragrant coconut milk sauce with ginger, garlic, and a blend of aromatic spices. Serve it over a bed of fluffy jasmine rice and garnish with fresh cilantro for a comforting and exotic meal.

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Appetizer and Dessert Ideas to Complete the Meal

Appetizers:

Stuffed Jalapeños: Kick off your meal with these Stuffed Jalapeños. Fresh jalapeños are halved and filled with a creamy mixture of cream cheese and shredded cheddar. For an extra layer of flavor, add crispy bacon bits and a sprinkle of chives. Bake until the jalapeños are tender and the cheese is bubbly and golden. These spicy bites are perfect for setting the stage for your main course.

Mexican Street Corn Dip: Bring the vibrant flavors of Mexican street corn to your table with this Mexican Street Corn Dip. Combine charred corn kernels with creamy mayonnaise, crumbled cotija cheese, and a squeeze of lime juice. Add a dash of chili powder and fresh cilantro for a burst of freshness. Serve with tortilla chips for a delightful appetizer that pairs perfectly with your main course.

Desserts:

Churros With Chocolate Sauce: Imagine crispy, golden churros dusted with cinnamon sugar, served with a rich, velvety chocolate sauce. The contrast between the crunchy exterior and the soft, doughy interior of the churros is a delightful experience. The chocolate sauce adds a luxurious touch, making each bite a perfect blend of textures and flavors. This dessert is not only a treat for the taste buds but also a feast for the eyes, with its beautiful presentation and inviting aroma.

Tres Leches Cake: Envision a moist, spongy tres leches cake soaked in a mixture of three kinds of milk: evaporated, condensed, and heavy cream. This cake is then topped with a light, fluffy whipped cream and garnished with fresh berries or a sprinkle of cinnamon. The tres leches cake is a perfect balance of sweetness and creaminess, making it an indulgent yet refreshing end to any meal. Its unique texture and rich flavor profile make it a standout choice for any dessert lover.

Why trust this Mexican Fish in Annatto Sauce Recipe:

This recipe combines the rich flavors of achiote paste and habanero chiles to create a truly authentic Mexican dish. The white fish fillets and shrimp are perfectly seasoned and baked to perfection, ensuring a tender and flavorful result. The achiote sauce adds a vibrant color and depth of flavor, while the habanero sauce provides a spicy kick that complements the dish beautifully. Trust this recipe for its balance of traditional ingredients and straightforward instructions, making it accessible for both novice and experienced cooks.

Share your thoughts on the Mexican Fish in Annatto Sauce Recipe in the World Cuisines forum section. Let's discuss any tweaks or variations you've tried with this flavorful dish!

FAQ:

How spicy is the habanero sauce?

The habanero sauce is quite spicy since habanero chiles are known for their heat. If you're sensitive to spice, you might want to use fewer chiles or remove the seeds to tone it down a bit.

Can I use a different type of fish?

Absolutely! Any white fish fillet like tilapia, cod, or snapper will work well in this recipe. Just make sure it's fresh and of good quality.

Do I have to use achiote paste?

Yes, the achiote paste is essential for the unique flavor and color of the sauce. You can find it in most Latin American grocery stores or online.

Can I make this dish ahead of time?

You can prepare the achiote sauce and marinate the fish and shrimp ahead of time. However, it's best to bake it fresh to ensure the fish and shrimp are perfectly cooked.

What can I serve with this dish?

This dish pairs well with rice, tortillas, or a simple salad. You can also serve it with some avocado slices or a side of black beans for a complete meal.