YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
WHOLE GRILLED ACHIOTE STRIPED BASS WITH SPICY PICKLED RED ONIONS
Provided by Jeffrey Saad
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high.
- In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
- Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
- To make the Pickled Red Onions:
- Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer. Juice the limes into the bowl, then add the chopped chile and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
- Yield: about 1 cup
YUCATECAN -STYLE GRILLED MAHI-MAHI
Provided by Steven Raichlen
Categories Citrus Fish Herb Low Fat Low Cal High Fiber Backyard BBQ Dinner Lime Orange Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
- Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
- Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- 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, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
GRILLED ACHIOTE-RUBBED FISH
Achiote paste, made from ground achiote seeds, gives fillets of fish a smoky flavor and orange color.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- 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.
More about "grilled achiote rubbed fish food"
GRILLED COD RECIPE WITH ACHIOTE MARINADE WITH CHEF RICK LOPEZ
From youtube.com
저자 Made In®시청 횟수 5589
GRILLED COD WITH ACHIOTE MARINADE | MADE IN - MADE IN
From madeincookware.com
서빙 2-3소요 시간 35분
FISH ARCHIVES - PATI JINICH
From patijinich.com
STEAL THIS RECIPE® GRILLED ACHIOTE RED SNAPPER - SUPERMARKETGURU
From supermarketguru.com
ACHIOTE-MARINATED FISH TACOS RECIPE - LOS ANGELES TIMES
From latimes.com
RICK BAYLESSACHIOTE-GRILLED FISH - RICK BAYLESS
From rickbayless.com
ACHIOTE COFFEE RUBBED FLANK STEAK - YOUTUBE
From youtube.com
ACHIOTE GRILLED CHICKEN TACOS RECIPE - MISSION FOOD …
From mission-food.com
100 FAVORITE DISHES: GRILLED ACHIOTE-RUBBED FISH TACOS FROM …
From browardpalmbeach.com
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
GRILLED FISH IN TANGY YUCATECAN ACHIOTE - RICK BAYLESS
From rickbayless.com
GRILLED ACHIOTE-RUBBED RED SNAPPER - JAMES BEARD …
From jamesbeard.org
BEST GRILLED ACHIOTE RUBBED FISH RECIPES
From alicerecipes.com
ACHIOTE GRILLED FISH IN BANANA LEAVES - THE …
From thechoppingblock.com
TEXAS GULF SEAFOOD | FRESH OUTTA TEXAS
From txgulfseafood.com
YUCATAN STYLE GRILLED RED SNAPPER RECIPE - THE SPRUCE EATS
From thespruceeats.com
ACHIOTE GRILLED CHICKEN - TWO & A KNIFE
From twoandaknife.com
YUCATECAN-STYLE GRILLED FISH - WOODLAND FOODS
From woodlandfoods.com
THE BEST RESTAURANT DISHES WE ATE THIS YEAR - THE NEW YORK …
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love