YIELD Makes 4 servings
|1||tablespoon annatto seeds|
|1||cup boiling water|
|1||tablespoon plus 1-1/2 teaspoons orange juice|
|1||tablespoon plus 1-1/2 teaspoons cider vinegar|
|2||cloves garlic, chopped|
|1||small dried de arbol chili, coarsely crumbled|
|3/4||teaspoon ground cumin|
|1/2||teaspoon ground allspice|
|1/8||teaspoon black pepper|
|4||halibut steaks, mackerel fillets or sea bass fillets (about 8 ounces each)|
|Sliced green onions|
|Orange peel for garnish (optional)|
- Place annatto seeds in small bowl; cover with boiling water. Let stand, covered, at room temperature at least 8 hours or overnight.
- Drain annatto seeds; discard liquid. Place annatto seeds, orange juice, vinegar, garlic, chili, cumin, allspice, salt and pepper in blender. Cover and process until smooth.
- Spread annatto paste over both sides of fish to coat. Arrange fish in single layer in well-oiled baking dish. Cover and refrigerate 1 to 2 hours to allow flavors to blend.
- Preheat oven to 350°F. Bake fish, uncovered, 20 to 25 minutes or until fish flakes easily when tested with fork. Sprinkle green onions over top before serving. Garnish, if desired.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
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