The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy. Annatto seeds are available at Hispanic markets. Makes 4 servings.
Ingredients
2 cloves garlic, peeled and crushed
1/4 teaspoon kosher salt
3 tablespoons achiote paste (recipe follows)
1 pound yellowtail fillet, skin removed
1 tablespoon olive oil
8 small corn tortillas
1 cup finely shredded cabbage
1 cup chipotle mayonnaise (recipe follows)
1 lime, cut into 8 wedges
Directions
In a small bowl, combine garlic, salt and achiote paste. Put mixture into a 1-gallon sealable plastic bag with fish.
Refrigerate for 1 hour.
On a cast-iron griddle or in a frying pan, heat olive oil over medium-high heat. Scrape some of the extra achiote paste from the yellowtail, then grill fish, about 6-8 minutes per side, or until done. If fish is cooking too quickly or unevenly, adjust heat as necessary. Let fish rest for a few minutes before slicing it thinly across the grain; if fish breaks apart, that’s fine.
Warm tortillas on a pan over medium heat; place on a platter or individual plates, 2 per person.
Divide fish among tortillas and top with shredded cabbage and 1 teaspoonful of chipotle mayonnaise. Serve immediately, with lime wedges.
Each serving: 433 calories; 31 grams protein; 30 grams carbohydrates; 5 grams fiber; 22 grams fat; 3 grams saturated fat; 68 milligrams cholesterol; 345 milligrams sodium.
Achiote Paste
Ingredients
4 rounded tablespoons achiote seeds (annatto seeds)
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
12 whole allspice cloves
Directions
Mix spices and grind them in batches in an electric spice or coffee grinder as finely as possible. In a small bowl, stir together ground spices and enough water to make a stiff paste; about 3 tablespoons.
You will have more achiote paste than is called for in the recipe. Store it well-wrapped in plastic in the freezer.
Chipotle Mayonnaise
Ingredients
1 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon kosher salt
3 chipotle peppers in adobo, roughly chopped
Directions
In a food processor or blender, blend mayonnaise, garlic, oil, lime juice, salt and chipotle peppers.
You will have more chipotle mayonnaise than is called for in the recipe. Keep in refrigerator until ready to use.
