For a milder salsa, remove the seeds and membranes from the habanero chiles before slicing. Be extremely cautious when handling habaneros; wear gloves if possible and avoid touching your face. The fish can also be grilled instead of baked. Marinate for at least 30 minutes, then grill over medium heat until cooked through. Serve with warm tortillas, rice, and a side of black beans for a complete and satisfying meal. Feel free to adjust the amount of habanero chiles to your spice preference. A little goes a long way! The habanero salsa can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld and deepen over time.
Pescado en Achiote (Mexican Fish in Annatto Sauce)
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS13
Embark on a culinary journey to the Yucatan Peninsula with this vibrant Pescado en Achiote. Tender white fish and succulent shrimp are infused with the earthy notes of achiote, bright citrus, and aromatic spices, then baked to perfection. Served with a fiery habanero salsa, this dish is a celebration of Mexican flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol210 mg
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Fiber1 g
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Protein37 g
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Saturated Fat11 g
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Sodium757 mg
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Sugar7 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a blender, combine 3/4 cup water, 1/4 onion, achiote paste, juice of 1 orange, juice of 2 limes, white vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper. Blend until completely smooth. (5 minutes)
03
StepSeason both sides of the fish fillets with salt and pepper. Brush the tops of the fillets with melted butter. Place the fillets in a baking dish; top with the shrimp and cover with the achiote sauce. Cover the baking dish tightly with aluminum foil. (10 minutes)
04
StepBake in the preheated oven until the fish flakes easily with a fork, approximately 30 minutes. (30 minutes)
05
StepWhile the fish is baking, prepare the habanero salsa: In a glass bowl, combine the sliced red onion and habaneros. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano. Allow to sit for at least 15 minutes to mellow the onions. (15 minutes)
06
StepOnce the fish is cooked, serve it and the shrimp with the achiote sauce. Top with the habanero salsa and enjoy immediately. (5 minutes)
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RECIPE REVIEWS
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Deven Purdy
Jun 27, 2025I love the combination of flavors in this dish. It's perfect for a summer meal.
Sigmund Franey
Jun 20, 2025Easy to follow instructions and the end result was delicious.
Joel Kris
Jun 16, 2025I made this for my family and they all loved it. Will definitely make it again.
Estel Murray
Jun 16, 2025This recipe is amazing! The fish was so tender and flavorful.
Lyric Spinka
Jun 15, 2025Next time I might try using a different type of white fish, maybe grouper.
Maegan Lowe
Jun 10, 2025Be careful with the habaneros! They are very hot.
Romaine Heller
Jun 9, 2025The habanero sauce is definitely spicy, but it adds such a nice kick!