25 minutes
A vibrant and flavorful grilled fish dish marinated in a tangy achiote paste, served with crisp green beans and a rustic roasted tomato salsa, inspired by the tastes of Yucatan.
Achiote Paste, Package
0 oz
0.25 fluid ounces
Fish Fillets
0 oz
0 oz
to taste
to taste
Lime Wedges
each
Rustic Roasted Tomato Salsa
cups
1. Marinate the Fish
Combine the achiote paste and fresh lime juice in a food processor to create a smooth marinade. Coat the fish fillets with the achiote-lime marinade in a shallow dish and let them marinate.
2. Prepare Green Beans
Microwave the green beans with a bit of water, covered with plastic wrap, for about 3 minutes until crisp-tender. Drain and set aside.
3. Grill the Fish
Oil the grill grates and grill the marinated fish fillets for 3-4 minutes on each side until well browned and cooked through.
4. Grill Green Beans
Toss the cooked green beans with oil and grill for about 3 minutes until hot and lightly browned.
5. Serve the Dish
Serve the grilled fish with grilled green beans, lime wedges, and a side of Rustic Roasted Tomato Salsa.
Choose firm, white fish like grouper, snapper, or sea bass for grilling.
Opt for a high-quality brand or make your own for a more vibrant color and intense earthy aroma.
Allow the fish to marinate for at least 30 minutes to 2 hours for flavor penetration without overpowering.
Select fish with clear eyes, firm flesh, and a fresh sea breeze aroma.
Balance potent achiote paste with fresh lime juice and consider adding a pinch of ground cumin for spice complexity.
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