Tilapia in Achiote by Eliza

Achiote is widely used in the Mayan region of Mexico. Made from annatto seeds that are soaked overnight, ground and mixed with spices. Achiote paste takes over as one of the most flavorful, bold and colorful seasonings in this part of the country. It works beautifully with fish, seafood, pork and chicken. Serves 6.

Ingredients

For the achiote marinade:
2 ounces achiote paste (available at Latin markets)
3 cloves garlic
1/3 white onion
1/2 teaspoon ground peppercorns
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf, crushed
2 tablespoons olive oil
1 1/2 cups fresh orange juice
3 tablespoons white vinegar
1 tablespoon salt or to taste

For the fish:
6 tilapia filets
3 banana leaves
¼ red onion, thinly sliced
Half orange and one lime, quartered
5 sprigs cilantro, finely chopped for garnish

Pre-heat oven to 400oF

Prepare the achiote marinade: Cut the achiote paste into little cubes so that it dissolves easily in the marinade. Transfer it to a blender along with all other ingredients and blend until there are no more chunks of achiote paste. Cover the fish filets with the marinade and refrigerate for 30 minutes.

Prep the banana leaves: It’s easier than it seems—just takes a lot of space to explain! Banana leaves are available at Asian and Latin markets in frozen packages of around 10 leaves. When ready to use, thaw and unfold the leaves carefully as they are brittle. Some banana leaves can be very long and cumbersome to use in which case is better to cut them in half or thirds, depending on the size. Clean them with a damp paper towel. One by one, pass them directly through the flame of your stove burner for a few seconds. The leaf will respond immediately to heat, turning a bright green color where it is being heated, thus becoming manageable and aromatic. Do not overheat because it will turn brittle again. Repeat this process with other leaves. Set aside.

Bake the fish: Line a baking mold with a banana leaf and put another one on top. Place the fish and half the marinade in it and arrange the onion slices on top. Wrap the fish tightly with the banana leaf and secure it with more leaves to create the effect of a steam chamber. Bake for 25 minutes. Cut open the top of the package and bake for 3 more minutes.