Swordfish with Achiote and Orange Recipe

Name: Swordfish with Achiote and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice; 2 teaspoons dried Mexican oregano, toasted and ground (page 161); 1 1/2 tablespoons chopped garlic; 1 habanero chile, seeded and chopped; 3 teaspoons achiote paste (page 149); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice, ground; 1 tablespoon lemon-infused olive oil (page 162); 2 tablespoons chopped fresh cilantro leaves; 1 Fresno chile, seeded and chopped; 1 tablespoon fresh lime juice; 1 tablespoon sugar; 2 pounds boneless, skinless swordfish fillets, cut into 1-inch cubes; 3 tablespoons vegetable oil; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Shredded lettuce and lime wedges

Servings: persons

1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground (page 161)
1 1/2 tablespoons chopped garlic
1 habanero chile, seeded and chopped
3 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice, ground
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons chopped fresh cilantro leaves
1 Fresno chile, seeded and chopped
1 tablespoon fresh lime juice
1 tablespoon sugar
2 pounds boneless, skinless swordfish fillets, cut into 1-inch cubes
3 tablespoons vegetable oil
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Shredded lettuce and lime wedges

1
Mix all the ingredients except for the fish, oil, tortillas, and garnish in a large bowl.
2
Toss the fish cubes in the mixture and marinate for at least 3 hours.
3
Remove the fish from the marinade, shaking off any excess liquid; discard the marinade.
4
In a large, heavy skillet, heat the oil over medium-high heat and saute the fish on all sides until cooked through, about 7 minutes.
5
To serve, lay the tortillas side by side, open face and overlapping on a platter.
6
Divide the shredded lettuce and filling equally between the tortillas and top with salsa and a squeeze of fresh lime.
7
Grab, fold, and eat right away.
8
Or build your own taco: lay a tortilla, open face, in one hand.
9
Add some shredded lettuce, spoon on some filling, and top with salsa and a squeeze of fresh lime.
10
Fold, and eat right away.

351

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 2 teaspoons dried Mexican oregano, toasted and ground (page 161), 1 1/2 tablespoons chopped garlic, 1 habanero chile, seeded and chopped, and more.

Yes, Swordfish with Achiote and Orange 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!

Swordfish with Achiote and Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions