Yucatan Broiled rockfish

Sea Forager member Carol Hoover shares this colorful, flavorful dish.

Ingredients

1 Tablespoon achiote paste (annatto)

Juice of 1 lime (or lemon)

2-3 cloves of garlic

½ teaspoon salt

1 teaspoon black pepper

1 Tablespoon paprika

1 tsp cayenne

1Tablespoon oregano

1 Tablespoon coriander

Juice of ½ orange or as needed

1-2 pounds rockfish fillets, skinned

Directions

·      Mix achiote paste with lime juice till smooth

·      In a mortar, grind the garlic and salt to form a paste

·      Add in spices and achiote mixture

·      Combine the garlic with the achiote mixture and add the orange juice – it’s ok to be a bit runny.

·      Place fillets into a glass dish large enough to hold them in a single layer

·      Coat fillets on both sides with the marinade and arrange in the dish

·      Cover and put in the refrigerator for 2-4 hours

·      Broil (or grill) until just done

Serving Suggestion

Arturo of Café Capistrano in Half Moon Bay serves the fish as a build-your-own taco plate: rice, black beans, guacamole, Mayan slaw, salsa fresca, fruit salsa (often mango) with a side of warm corn tamales and a bottle of his spicy Xni Pec habanero salsa. Cheers!