Achiote Puerto Rican Annatto Oil Recipe 435 Recipes

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

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.

ACHIOTE OIL

Steps:

• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
• Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
• Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
• Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.

ACHIOTE (PUERTO RICAN ANNATTO) OIL RECIPE - (4.3/5)

Steps:

• Mix oil and seeds together in a small saucepan. Heat over medium heat until seeds start to bubble. Simmer over heat for 5 minutes, or until oil colors a deep reddish-orange. Cool, strain and store in a cool place. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. This oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo.