Ingredients
3 tablespoons freshly squeezed lime juice
1 teaspoon achiote paste
1 teaspoon dried oregano, preferably Mexican
2 teaspoons (3 small cloves) minced garlic
1/4 teaspoon freshly ground black pepper
6 six-ounce fillets Chilean sea bass, mahimahi, or grouper, skin removed
Olive-oil cooking spray
Quick Tomato Salsa
Red-Onion and Cabbage Escabeche
Preparation
Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Combine the lime juice, achiote paste, oregano, garlic, and black pepper in a bowl; stir until combined.
Spread marinade over each fillet, coating evenly; set aside about 5 minutes. Place fish on grill; cook until flaky and opaque, 6-8 minutes, turning once halfway through cooking. Serve immediately with quick tomato salsa and red-onion and cabbage escabeche.
