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For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt and achiote paste until it just starts to smoke and flavors are released.
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Transfer to a blender or food processor and grind until it is powder.
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Remainder may be stored in an airtight container.
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For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water.
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Place in a blender, add 1/3 of the vinegar and lemon juice.
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On high speed, drizzle in approx.
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2/3 of the olive oil.
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Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives.
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Refrigerate immediately.
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10
Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium).
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Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows).
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12
Serve with rice of your choice.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Soak the habaneros and anchos in hot water to soften.
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De-seed (use gloves) and remove stems before they are diced.
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Combine remaining ingredients in a mixing bowl.
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Transfer to a storage container and refrigerate.
