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You are here: Citrus Recipes > Seafood > Red Snapper with Citrus
Seafood Recipes
Red Snapper with Citrus
Serves 2
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| Ingredients |
Measure |
| Annato Paste |
1 cup |
| (1 lb) fillets red snapper OR other firm-fleshed fish with skin on |
2 |
| Orange juice, fresh squeezed |
½ cup |
| Lime juice, fresh squeezed |
½ cup |
| Water |
½ cup |
| Onion; chopped |
⅓ cup |
| Habanero chile; veins & seeds removed, slivered |
1 |
| Cilantro; chopped |
¼ cup |
| Salt |
|
| Oil, optional |
3 tablespoon |
| Annatto (achiote) seeds |
1 cup |
| Cloves garlic |
10 large |
| Quintana Roo oregano, OR |
⅓ cup |
| Mexican oregano |
|
| Peppercorns |
5 tablespoon |
| Ground cumin |
4 teaspoon |
| Coriander seeds |
4 teaspoon |
| Whole allspice berries |
10 |
| White vinegar, OR equal combination of Fresh Orange Juice or Fresh Lime Juice |
1¼ cup |
Preparation
- Spread Annato (Achiote) Paste on both sides of fish, covering well.
- Place fish in refrigerator 1 to 2 hours.
- In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste.
- Barbeque fish over hot coals, skin-side down, until seared, 2 minutes. Or heat 3 tablespoons oil in skillet large enough to acocommodate fish until very hot, then place fish in pan, skin-side down, and fry until seared, 2 minutes.
- Place seared fish in 1-inch deep baking dish and pour citrus-habanero sauce over.
- Bake until fish is firm to touch and thoroughly cooked, about 5 minutes.
- Serve immediately.
For Achiote Paste
- Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor.
- Process with on/off motion until thoroughly pureed.
- Add more orange juice or vinegar to give smooth paste consistency.
Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices.
Source: Zarella Martinez, L.A. Times article, "Home Ground", 10/6/94
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