The star of this dish is smoky annatto, which is derived from the achiote tree that grows in the tropical Americas. A mild fish like cod works well with the peppery rub and is complimented by a tart raw salsa verde. Serve with grilled peppers and/or shredded cabbage.
Ingredients - Salsa Verde
Lime - 2 - juiced
Tomatillos (3) - peeled / washed
cilantro - handful
Poblano pepper - 1/2 - chopped
white onion - 1/4 , chopped
garlic - 1 clove
Salt - 1 1/2 Tsp
Black pepper - 1/2 tsp
Steps
Add all of the ingredients to a blender, blend throughly. If needed, additional liquid (lime or water) to assist in the blending. Add lime and salt to taste.
Ingredients - Achiote rub
Cod filet (substitute any white fish)
Avocado Oil (1 tsp)
Ground Annatto Seed (1 tsp)
Onion Powder (1/2 tsp)
Garlic Powder (1/2 tsp)
Ground Cumin (1/4 tsp)
Sugar (1/2 tsp)
Salt (1/2 tsp)
Black Pepper (1/2 tsp)
Guajilllo Powder (1/2 tsp)
Optional
Red Bell Pepper
Green Bell pepper
Poblano Pepper
Lime
Steps
In a small bowl, add the wet and dry ingredients from the achiote rub and stir. Cover the fish on all sides.
The fish can be cooked according to your favorite method. In this case, we pan seared the cod filet on a non stick pan at medium heat, lightly oiling the pan before adding the fish. The cod pictured had skin removed so both sides could sear with the rub flavor embedded into the filet.
The cooking time will vary depending on the thickness of the fish, in our case, 4 minutes on each side.
Unlike the recipe picture, the salsa should be prepared separately and served alongside the fish.
Top with grilled peppers or a shredded cabbage slaw and lime.
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