84ºF

Fish Taco

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3 tablespoons olive oil
2 guajillo chili, stemmed, seeded and torn or cut into small pieces
3 garlic cloves, minced
1½ cups yellow onion, chopped
½ tablespoon achiote paste or powder or ½ teaspoon annato
3 plum tomato, cored and chopped
¼ cup orange juice

Heat the olive oil in a sauté pan over medium heat.  Add the onion and garlic and chili and sauté until the aromatics are golden brown the chili is starting to turn bright red.  Remove and transfer to a blender.  Add all other ingredients and puree until smooth.

1-2 pounds grouper filet
Marinate the grouper overnight in the achiote marinade
To cook the fish, either grill it over medium on all sides and serve or sauté in a pan with a little butter on all sides until done.
Flake the fish for the taco.

Pineapple Salsa
½ cup minced pineapple
3 tablespoons minced yellow onion
1 tablespoon minced jalapeno or serrano
3 tablespoons chopped cilantro
juice of 1 lime
salt

Mix all ingredients together for the pineapple salsa, season to taste with salt.