Pescado en Achiote (Mexican Fish in Annatto Sauce)

Ingredients

• 4 (6-ounce) tilapia fillets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1/4 cup annatto seeds
• 1/2 cup white wine
• 1/2 cup vegetable broth
• 1/4 cup fresh cilantro, chopped

Directions

1. In a medium bowl, mix together the olive oil, garlic powder, onion powder, paprika, cumin, oregano, salt and pepper.
2. Add the tilapia fillets to the bowl and make sure they are fully coated with the mixture. Cover and refrigerate for at least 30 minutes.
3. In a small saucepan, heat the annatto seeds over medium heat for about 5 minutes, stirring occasionally, until the seeds are fragrant and lightly toasted.
4. Remove the seeds from the pan and place them in a blender. Add the white wine and vegetable broth and blend until the mixture is smooth.
5. In a large skillet, heat the remaining olive oil over medium-high heat. Add the tilapia fillets and cook for 4-5 minutes, flipping once, until golden brown and cooked through.
6. Pour the annatto sauce over the fillets and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the sauce is thickened.
7. Garnish with fresh cilantro and serve immediately.

Interesting Facts

• Pescado en achiote is a popular dish in Mexico, but it can also be found in other Latin American countries.
• Annatto seeds are often used in Mexican cooking to add a hint of nutty flavor and vibrant color to dishes.
• The dish is traditionally served with warm tortillas and a side of rice.