Baked Fish Steak
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.
This recipe appears in: Mexican
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