Grilled Fish with Achiote

Name: Grilled Fish with Achiote
Prep time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilos fish fillet, With its skin, red snapper is recommended.; 2 lime juice; 1 tablespoon black pepper; 1 teaspoon cayenne pepper, in powder; 1 tablespoon ground cilantro; 2 tablespoons achiote; 1 tablespoon dried oregano; 1 1/2 teaspoons kosher salt; 1 tablespoon paprika; 2 tablespoons vegetable oil

Lorenza Avila

This fish is prepared on the grill and is marinated beforehand with a mixture of spices and achiote, lime juice, and olive oil. It is ideal for shredding and using for fish tacos.

Reviewed by Editorial Team of Kiwilimón

Published: 04-06-2013

Preparation

Low

Mix all the spices in a small bowl: black pepper, cayenne pepper, cilantro, achiote, oregano, salt, and paprika. Dry the fish fillets and place them in a container with the oil and lime juice. Stir well to coat the fish. Sprinkle the fish with the spice mixture (there’s no need to put it on the skin) and let it marinate in the refrigerator for at least 1 hour. Ideally, let it marinate between 2 and 4 hours. After the marinating time is up, take out the fish and ensure that the bottom side has enough oil (this will prevent it from sticking to the grill). Turn on the grill to the lowest temperature and grease the grill with oil. Place the fish skin-side down and close the grill. Cook for 10-14 minutes depending on the thickness of the fish. Remove from the grill and squeeze lime and a little salt on top. Serve hot to taste.