Pescado En Achiote (Mexican Fish In Annatto Sauce)

Name: Pescado En Achiote (Mexican Fish In Annatto Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Achiote Sauce:, 3/4 cup water, 1/4 cup achiote paste, 1/4 onion, and more.

Yes, Pescado En Achiote (Mexican Fish In Annatto Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!