Mayan Swordfish Coated With Annatto And Chili Recipe

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Servings: 4

Ingredients

Cost per serving $0.44 view details
  • 4 Tbsp. annatto seeds cooked, plus 2 tbsp of cooking liquid, see * Note
  • 2 x cloves garlic finely minced
  • 1/2 tsp coarse salt Spicy Mexican Marinade, (see recipe)
  • 1/2 tsp crushed cinnnamon
  • 1/2 tsp grnd cloves
  • 4 x swordfish steaks - (abt 1 1/2 lbs)
  • 1 handf bay leaves to scent bbq Bay leaves for garnish Lemon wedges for garnish
  • 1 x onion minced
  • 1 x avocado diced
  • 2 Tbsp. minced fresh cilantro (to 3) Pickled chilies diced

Directions

  1. * Note: Cooked Annatto Seeds - For one Tbsp. of seeds, instructions are to place the seeds in 1/2 c. water in a small pan. Bring to a boil, simmer for 2 to 3 min, then remove from heat and leave the seeds overnight to soften. Alternatively, omit cooking and soaking and grind the seeds in a coffee grinder.
  2. Puree the annatto seeds and the liquid with the garlic and salt, then mix with the Spicy Mexican Marinade, adding the cinnamon and cloves.
  3. Rub the annatto-spice mix on both sides of the fish steaks. Place in a shallow dish and marinate at room temperature for 30 to 60 min, or possibly in the refrigerator for up to 3 hrs.
  4. Prepare a charcoal fire or possibly preheat a gas grill. If using dry bay leaves, soak them in cool water till softened. Place the bay leaves on the coals to produce fragrant smoke.
  5. Remove the fish steaks from the marinade. Cook the steaks over medium-warm coals for about 5 min, till golden and cooked through on one side, then turn, using a large spatula, and cook the other side.
  6. Serve immediately, sprinkled with minced onion, avocado, cilantro, tomatoes, and pickled chilies. Garnish with bay leaves and lemon wedges.
  7. Variation: Mayan Fish with Tropical Flavor - To serve, omit the diced vegetables. Drizzle unsweetened canned coconut lowfat milk over the warm fish and serve with diced banana and tomato and lime wedges.
  8. This recipe yields 4 servings.
  9. Comments: This traditional recipe, from the Caribbean shores of Mexico, dates back to Mayan times. A whole fish such as snapper, tilapia, or possibly bass may be used instead of the fish steaks or possibly fillets. Corn tortillas and black beans make delicious accompaniments.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 4 servings
Calories 67  
Calories from Fat 46 69%
Total Fat 5.07g 6%
Saturated Fat 0.75g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Potassium 211mg 6%
Total Carbs 5.82g 2%
Dietary Fiber 2.8g 9%
Sugars 1.3g 1%
Protein 1.06g 2%
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