|
Broiled Mayan Spiced Fish Filet
|
Marinade Ingredients:
1 Clove Garlic
1 Slice Red Onion
1 Tbs. Lime Juice
4 Tbs. Orange Juice
1 Tbs. Apple Cider Vinegar
1 Tbs. Olive Oil
1 Tbs. Ground Annatto Seeds
1/2 tsp. Ground Allspice
1/4 tsp. Ground Clove
1/2 tsp. Oregano, dry or fresh
1/2 tsp. Ground Cumin
1/2 tsp. Ground Black Pepper
1/2 tsp. Salt
| 2 Pounds Fresh Fish, boneless
2 Tbs. Olie Oil
Garnish:
1 Recipe Pickled Red Onion
1 Avocado
1 Recipe Radish-Habanero Salsa
1 Roma Tomato Sliced
|
Gather and measure dry spices.
Slice onion; peel garlic.
Squeeze orange and lime juice.
| |
When I can not find the spice I need in the bulk bins I try to find it in small packages like this one for .79 cents!
This is the ground annatto seed needed for the marinade.
You can find this spice at a Latin grocery store.
| |
Place all marinade ingredients into a blender.
Puree the ingredients together.
| |
Pat fish dry and place into a baking dish.
Choose a firm white flesh fish like grouper, snapper, or sea bass.
I also highly recommend the larger tilapia filets which are fantastic in this recipe.
| |
Pour marinade over the fish.
Be sure to spread it over the top and bottom of the fish.
Cover baking dish and place into the fridge.
Let fish marinade for 2 to 4 hours.
| |
Remove fish from the baking dish.
Measure oil and find a small brush.
| |
Cover a sheet pan with foil.
Lightly oil the pan.
Place fish onto the pan.
Brush remaining oil over the fish.
| |
Turn oven broiler on high.
Place fish on a middle rack.
Broil fish for 8 to 12 minutes, depending on the size.
Tilapia take 8 minutes, grouper takes 12 minutes.
Check fish every few minutes to make sure it is not burning.
| |
Remove fish from broiler.
Make a small cut into the thickest part of the fish; look inside to make sure it is cooked,
Place fish on a serving plate and garnish with tomato, avocado, red onion and radish-habanero salsa.
| |
|
