Whole Grilled Achiote Striped Bass With Spicy Pickled Red Onions
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the grill to medium-high
3
In a medium bowl add the orange juice and the lime juice
4
Stir in the achiote paste, cumin, oregano and salt
5
Mix into a smooth paste
6
Rub the paste all over inside and outside of the fish
7
Drizzle both sides of the fish liberally with vegetable or canola oil
8
Put the fish on the grill
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Grill until golden, about 4 minutes and then carefully flip the fish over
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Grill until the fish starts to separate when lifted with a spatula
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Fish will be golden brown with some charring
12
Lay the fish on a large platter
13
Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style
14
To make the Pickled Red Onions: Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer
15
Juice the limes into the bowl, then add the chopped chile and salt
16
Stir to combine
17
Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight
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Onions are ready when they are bright pink and softened
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Their flavor will be sweet and spicy with a little texture but not crunchy
20
Yield: about 1 cup