Photo: Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions Recipe
Ingredients
- 1/2 orange, juiced (1-ounce)
- 1 lime, juiced (1-ounce)
- 1/2 cup achiote paste, 3 1/2-ounce package*
- 2 teaspoon ground cumin
- 2 teaspoon ground oregano, preferably Mexican
- 1 teaspoon kosher salt
- 3 whole striped bass, scaled, gutted and cleaned
- Vegetable oil or canola oil
- 1 cup Pickled Red Onions, recipe follows
- 1 avocado, halved, pitted and sliced, for garnish
- 1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish
Pickled Red Onions:
- 1 red onion, sliced thin
- 2 limes
- 1/2 orange habanero pepper or 1 whole jalapeno chile, seeded and chopped
- 1 teaspoon salt
Directions
Preheat the grill to medium-high.
In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
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. Juice the limes into the bowl, then add the chopped chile and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
Yield: about 1 cup
Notes
You can buy achiote paste in most ethnic food stores. You can also make it by grinding annatto seeds.
Notes
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By tracismith1_124...
River Forest, IL
on June 01, 2012
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I only made the achiote paste. It really needed something else. The achiote was very overpowering. Perhaps garlic, or more salt. My husband and I were even thinking coconut. Otherwise it does need something else. It's worth playing around with though, but I feel it's only a start, not a completed recipe.
By lunamit_11752086
Bedford, NH
on March 05, 2011
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Jeffrey's cooking skills are amazing, and this was one of the most interesting shows I've watched on FN, since he and Bobby are so well-matched in terms of their tastes and personalities. I know Bobby produces some of the FN shows, and would LOVE to see a new show based on regular cooking competitions between Bobby and Jeffrey. It would be a fun and enlightening experience, since they both have great recipes and Star Power. Think about it Bobby!!!
By rjgoop_13042183
New York, 72
on August 01, 2010
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This was one of the best whole fishes we've ever had! The pickled red onions and artichoke complemented the fish PERFECTLY. Amzaingly, as good as the striped bass turned out, Jeffrey's grilled corn with cilantro pesto was even better. Thanks Jeffrey, for such an amzing meal.
Food TV execs...give Jeffrey his own show. You need more TV personalities like Jeffrey that are capable of introducing your viewers to unique culinary experiences and less familiar ingredients (do we really need another BBQ ribs recipe or another way to prepare spaghetti and meatballs?.
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