Baked Fish Steaks
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Baked Fish Steak
YIELD Makes 4 servings
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INGREDIENTS
| 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 |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 4 | halibut steaks, mackerel fillets or sea bass fillets (about 8 ounces each) |
| Vegetable oil | |
| Sliced green onions | |
| Orange peel for garnish (optional) | |
PREPARATION:
- 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