New This Month

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


  1. 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.

  2. 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.


The 1 teaspoon of achiote paste can be substituted with 3/4 teaspoon chili powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon red-wine vinegar.


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