Lorenza Avila

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Lorenza Avila

Grilled Fish with Annatto

Name: Grilled Fish with Annatto
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilos fish fillet, with its skin, the red snapper is recommended; 2 lemon juice; 1 tablespoon black pepper; 1 teaspoon cayenne pepper, powdered; 1 tablespoon coriander powder; 2 tablespoons achiote; 1 tablespoon Dried oregano; 1 1/2 teaspoons Kosher salt; 1 tablespoon paprika; 2 tablespoons vegetal oil

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Lorenza Avila

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This fish is prepared on the grill and pre-marinated with a mixture of spices and achiote, lemon juice and olive oil. It is ideal to slice it and use it for some fish tacos.

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Ingredients

4 portions

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Preparation

Mix all the spices in a small bowl: black pepper, cayenne pepper, cilantro, achiote, oregano, salt, and paprika.

Dry the fish fillets and place over a bowl with the oil and lemon juice. Stir well to cover the fish.

Sprinkle the fish with the mixture of spices (it is not necessary to put on the skin) and let marinate in the refrigerator for at least 1 hour. Ideally, let it marinate between 2 and 4 hours.

After the time of marinating, remove the fish, make sure that the bottom part has enough oil (this will be to avoid sticking to the grill).

Turn the grill on the lowest temperature and oil the grill.

Place the fish with the skin facing down and close the grill. Cook 10-14 minutes depending on the thickness of the fish.

Remove from the grill and add lemon and a little salt on top.

Serve hot to taste.