Name: Achiote-Grilled Sea Bass and Citrus Salad
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 teaspoons honey; 1 tablespoon olive oil; Fine sea salt and freshly ground pepper; Six 5-ounce (140-g) sea bass fillets or other firm-fleshed white fish; 1 tablespoon pure chile powder, such as ancho; ¼ cup (60 ml) fresh orange or grapefruit juice; 2 cups (80 g) mixed young salad greens, such as arugula, watercress, frisée, etc.; 2 tablespoons chopped fresh garlic; 1 tablespoon sherry vinegar, or to taste; 2 tablespoons finely ground annato seeds (sometimes labeled as achiote); Cilantro sprigs and avocado slices for garnish (optional); ⅓ cup (75 ml) or so fresh orange or tangerine juice (enough to make a smooth paste); ½ teaspoon ground cinnamon; Pinch of cayenne pepper; 2 oranges, cut into segments; Honey, to taste; 1 tablespoon finely chopped fresh mint; 1 teaspoon salt; 3 tablespoons olive oil; 1 grapefruit, cut into segments; 2 limes, cut into segments; 1 teaspoon whole allspice berries (about 5), toasted and ground; 2 teaspoons dried oregano, preferably Mexican; 2 teaspoons peeled, finely chopped fresh ginger

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Annato seeds, the basis for achiote paste, are used extensively in Mexican and Caribbean cuisines. This is a classic preparation in Mexico’s Yucatan state. The achiote paste contributes not only a bright orange-red color, but also a subtle flavor. You can buy prepared achiote paste in Latino markets, but the recipe below is fast and easy to make. Sea scallops can be substituted for the sea bass.