Baked Fish and Shrimp in Spicy Annatto Sauce

Name: Baked Fish and Shrimp in Spicy Annatto Sauce
Total time: 50 min
Yield: 2
Ingredients: 6 (4 oz) white fish fillets; 1/2 cup unsalted butter, melted; 12 oz uncooked medium shrimp, peeled and deveined; 2 habanero chilies, sliced; 1 red onion, sliced; 1 cup water; 1 lime, juiced; 1/2 orange, juiced; 1 tsp salt; 1 tsp peppercorns; 1 tsp dried Mexican oregano; 1/2 cup water; 1/2 onion; 1/4 cup achiote paste; 2 limes, juiced; 2 tbsp white vinegar; 1 orange, juiced; 1 clove garlic, peeled; 1 tsp oregano; Salt and ground black pepper to taste

This dish features tender white fish fillets and succulent shrimp, all smothered in a rich, spicy annatto sauce. Served with a tangy habanero-infused red onion side, it's a flavour explosion that’s perfect for a Mexican-inspired lunch.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories413kcal

carbohydrates11g

fat24g

fiber1g

protein37g

sodium757mg

sugar7g

Lunch Mexican

Ingredients

6 (4 oz) white fish fillets

1/2 cup unsalted butter, melted

12 oz uncooked medium shrimp, peeled and deveined

2 habanero chilies, sliced

1 red onion, sliced

1 cup water

1 lime, juiced

1/2 orange, juiced

1 tsp salt

1 tsp peppercorns

1 tsp dried Mexican oregano

1/2 cup water

1/2 onion

1/4 cup achiote paste

2 limes, juiced

2 tbsp white vinegar

1 orange, juiced

1 clove garlic, peeled

1 tsp oregano

Salt and ground black pepper to taste

Directions

Preheat the oven to 350°F (175°C).

In a blender, combine water, onion, achiote paste, juices of 2 limes, white vinegar, juice of 1 orange, garlic, oregano, salt, and ground black pepper. Blend until smooth.

Season both sides of fish fillets with salt and ground black pepper. Brush the tops with melted butter and place them in a baking dish. Add the shrimp on top, then pour the achiote sauce over the shrimp.

Cover the baking dish with aluminum foil and bake until the fish flakes easily with a fork, about 30 minutes.

In a glass bowl, combine habaneros, red onion, water, lime juice, orange juice, salt, peppercorns, and dried Mexican oregano. Stir well.

Serve the fish and shrimp with the achiote sauce, then top with the habanero sauce.