Annatto Marinade For Fish Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Annato seeds, soaked in
Water overnight,
1 tbsp: Whole black peppercorns,
6: Whole allspice berries,
1 tsp: Cumin seeds, toasted
10: Garlic cloves, peeled,
Minced,
1 tbsp: Mexican oregano,
1/2 tsp: Ground cinnamon,
1/4 tsp: Ground cloves,
2: Bay leaves,
1 cup: Orange juice,
1/2 cup: White wine vinegar,
1 cup: Vegetable oil,
6: Whole red snapper or grouper,
Cleaned, scaled, split
Lengthwise,
Thinly sliced lime,
, garnish
Thinly sliced red onion,
, garnish
Directions:
Grind annatto seeds, peppercorns, allspice berries and cumin with
mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon,
cloves and bay leaves. Add orange juice, vinegar and vegetable oil
and whisk until well blended. Open fish (as for book) and arrange in
large glass baking dish. Pour marinade over. Cover and refrigerate 2
to 4 hours.
Preheat oven to 375 degrees F. Remove fish from marinade; reserve
marinade. Season fish with salt and pepper. Bake fish until cooked
through, basting occasionally with marinade, about 45 minutes.
Transfer fish to plates. Garnish with lime and red onion.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6337
Source from luhu.jp
mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon,
cloves and bay leaves. Add orange juice, vinegar and vegetable oil
and whisk until well blended. Open fish (as for book) and arrange in
large glass baking dish. Pour marinade over. Cover and refrigerate 2
to 4 hours.
Preheat oven to 375 degrees F. Remove fish from marinade; reserve
marinade. Season fish with salt and pepper. Bake fish until cooked
through, basting occasionally with marinade, about 45 minutes.
Transfer fish to plates. Garnish with lime and red onion.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6337
Source from luhu.jp
Tags
Toohot