THE ACHIOTE FIN-SCORCH

(Our Play on Yucatan Style Fish)

THE ACHIOTE FIN-SCORCH

Ingredients: 2 White fish fillets, 2 tbsp Achiote paste, 1 tsp Cumin, 1 tsp Garlic powder, 100ml Orange juice, 2 tbsp Apple cider vinegar, Pickled Red Onions, Fresh Coriander...

Ingredients

  • 2 White fish fillets
  • 2 tbsp Achiote paste
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 100ml Orange juice
  • 2 tbsp Apple cider vinegar
  • Pickled Red Onions
  • Fresh Coriander

Cooking Method

  1. The Coat Whisk achiote and juice with a tiny 10ml splash of water; rub heavily into the fish.
  2. The Rest Let sit for 30 minutes to develop the earthy architecture.
  3. The Scorch Grill on high heat for 4 minutes per side until the edges are blackened and charred.
  4. The Final Flourish Top with a massive hit of raw pickled onions and fresh coriander.

Cuisine: Mexican

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