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orange lime achiote paste ground cumin ground oregano kosher salt bass vegetable oil red onions avocado cilantro red onion limes orange habanero pepper salt
Viewed: 74 - Published at: 7 years agoIngredients
- 1/2 orange, juiced (1-ounce)
- 1 lime, juiced (1-ounce)
- 1/2 cup achiote paste, 3 1/2-ounce package*
- 2 teaspoon ground cumin
- 2 teaspoon ground oregano, preferably Mexican
- 1 teaspoon kosher salt
- 3 whole striped bass, scaled, gutted and cleaned
- Vegetable oil or canola oil
- 1 cup Pickled Red Onions, recipe follows
- 1 avocado, halved, pitted and sliced, for garnish
- 1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish
- 1 red onion, sliced thin
- 2 limes
- 1/2 orange habanero pepper or 1 whole jalapeno chile, seeded and chopped
- 1 teaspoon salt
Method
- Preheat the grill to medium-high.
- In a medium bowl add the orange juice and the lime juice.
- Stir in the achiote paste, cumin, oregano and salt.
- Mix into a smooth paste.
- Rub the paste all over inside and outside of the fish.
- Drizzle both sides of the fish liberally with vegetable or canola oil.
- Put the fish on the grill.
- Grill until golden, about 4 minutes and then carefully flip the fish over.
- Grill until the fish starts to separate when lifted with a spatula.
- Fish will be golden brown with some charring.
- Lay the fish on a large platter.
- Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
- To make the Pickled Red Onions:
- Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer.
- Juice the limes into the bowl, then add the chopped chile and salt.
- Stir to combine.
- Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight.
- Onions are ready when they are bright pink and softened.
- Their flavor will be sweet and spicy with a little texture but not crunchy.
- Yield: about 1 cup
