Red Snapper With Achiote Paste (Huachinango C)

This vibrant dish features tender red snapper fillets coated in a rich, earthy achiote paste made from annatto seeds, garlic, and warm spices like cumin and oregano. The fish is seared skin-side down to achieve a crispy texture, then finished with a zesty sauce of fresh orange juice, lime, and fiery habanero peppers. The result is a perfect balance of savory, spicy, and bright citrus notes. Ideal for weeknight dinners or special occasions, this recipe brings authentic Mexican flavors to your table. Serve immediately with warm tortillas or rice for a satisfying meal.

Cooking Method: Baking, Frying, Grilling, Steaming

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 974.8

Dietary: Gluten-free

Description

This vibrant dish features tender red snapper fillets coated in a rich, earthy achiote paste made from annatto seeds, garlic, and warm spices like cumin and oregano. The fish is seared skin-side down to achieve a crispy texture, then finished with a zesty sauce of fresh orange juice, lime, and fiery habanero peppers. The result is a perfect balance of savory, spicy, and bright citrus notes. Ideal for weeknight dinners or special occasions, this recipe brings authentic Mexican flavors to your table. Serve immediately with warm tortillas or rice for a satisfying meal.

Ingredients

1 cup Annato Paste
2 (1 lb) fillets red snapper

Directions

1
Combine annatto seeds, garlic, oregano, peppercorns, cumin, coriander, allspice, and vinegar (or citrus juices) in a blender or food processor.
2
Process with an on/off motion until thoroughly pureed into a smooth paste, adding more liquid if needed to reach the desired consistency.
3
Spread the achiote paste evenly over both sides of the red snapper fillets, ensuring they are well-coated.
4
Place the coated fish in the refrigerator and marinate for 1 to 2 hours to allow flavors to penetrate.
5
In a mixing bowl, combine fresh orange juice, lime juice, water, chopped onion, slivered habanero, chopped cilantro, and salt to taste to make the citrus-habanero sauce.
6
Heat 3 tablespoons of oil in a large skillet over high heat until very hot.
7
Place the fish in the pan skin-side down and fry until the skin is seared and crispy, about 2 minutes.
8
Transfer the seared fish to a 1-inch deep baking dish and pour the prepared citrus-habanero sauce over the fillets.
9
Bake in a preheated oven until the fish is firm to the touch and thoroughly cooked, about 5 minutes.
10
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 974.8kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1545.2mg65%
Total Carbohydrate 245.6g82%
Dietary Fiber 9.6g39%
Sugars 224.0g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: achiote, annatto, red snapper, huachinango, mexican fish, habanero sauce, citrus marinade, spicy fish, grilled fish, baked fish, seafood recipe, annatto paste, recado, fish fillets, mexican cuisine

Read it online: https://www.chefs-mate.com/recipe/red-snapper-with-achiote-paste-huachinango-c/