Treats of the Epiphany > Recipes IV

Posted On January 6, 2007

Filed under Festive Recipes

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Grilled Fish With Tangy Achiote
Yields > 4 servings

Ingredients >
4 (5- or 6-ounce) fish fillets, such as halibut, tuna, mahi-mahi
8 ounces green beans, tops broken off
Olive oil
Coarse salt
Lime wedges for serving
Tomato salsa for serving

For the Marinade >
3 1/2 ounce package achiote paste (available in Hispanic stores and in the ethnic section of larger supermarkets)
1/3 cup fresh lime juice

Method >
1. Heat grill or grill pan to medium high.
2. For marinade, break up achiote in food processor. Add lime juice and process until smooth.
3. Drizzle fish with 2 tablespoons of marinade, smearing evenly over fish with back of spoon. Flip fish and repeat on the other side. Refrigerate remaining marinade to use for another meal.
4. Place green beans in microwave-safe bowl. Sprinkle with 2 tablespoons water. Cook on high power 4 minutes until crisp-tender. Drizzle with olive oil, and season to taste with salt. Set aside and keep warm.
5. Brush fish with olive oil on one side. Lay oil-side down on grill. Cook 3 to 4 minutes. Oil top sides of fish and flip over. Lay beans across the grates or place in grill basket. Cook, turning once, 3 to 4 minutes. When fish gives slightly to pressure, 3 to 4 minutes, remove from grill. Top with beans and serve with tomato salsa and lime wedges on the side.