This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree all ingredients except fish, oil, and lemon in a blender until smooth. Place fish in a nonreactive container, and pour marinade over the fish; turn to coat evenly. Refrigerate, covered, 1 hour.

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  • Preheat oven to 400 degrees. Brush a baking sheet with oil. Remove fish, letting excess marinade drip off, and arrange in a single layer on sheet; brush with remaining oil. Bake until fish is firm and cooked through, about 15 minutes. Serve hot, with lemon wedges on the side.

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