Pescado en Achiote (Mexican Fish in Annatto Sauce)

Pescado en Achiote (Mexican Fish in Annatto Sauce)
  • Achiote Sauce:
  • 3/4 cup water
  • 1/4 cup achiote paste
  • 1/4 onion
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1 clove garlic, peeled
  • 1 teaspoon oregano
  • salt and ground black pepper to taste
  • Fish:
  • 6 (4 ounce) fillets white fish fillets
  • 1/2 cup butter, melted
  • 12 ounces uncooked medium shrimp, peeled and deveined
  • Habanero Sauce:
  • 1 red onion, sliced
  • 2 habanero chiles, sliced
  • 1 cup water
  • 1/2 orange, juiced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 teaspoon dried Mexican oregano


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  5. 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.
  6. Serve fish and shrimp with achiote sauce and top with habanero sauce.

05/14/2018
Pescado en Achiote (Mexican Fish in Annatto Sauce), recipe PT15M PT1H 5 455 calories

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