Grilled Achiote-Rubbed Fish
Achiote paste, made from ground achiote seeds, gives fillets of fish a smoky flavor and orange color.
- Servings: 6
Source: Martha Stewart Living, May 1999
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon achiote paste
- 1 teaspoon dried oregano, preferably Mexican
- 2 teaspoons (3 small cloves) minced garlic
- 1/4 teaspoon freshly ground black pepper
- 6 six-ounce fillets Chilean sea bass, mahimahi, or grouper, skin removed
- Olive-oil cooking spray
- Quick Tomato Salsa
- Red-Onion and Cabbage Escabeche
Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Combine the lime juice, achiote paste, oregano, garlic, and black pepper in a bowl; stir until combined.
Spread marinade over each fillet, coating evenly; set aside about 5 minutes. Place fish on grill; cook until flaky and opaque, 6-8 minutes, turning once halfway through cooking. Serve immediately with quick tomato salsa and red-onion and cabbage escabeche.