Achiote is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. It is widely used in Mexican cuisine mainly for marinades and salsas. It has a sweet and mild spicy flavour but it sure provides a lot of colour to any dish.
Today I am using this rich red paste to add some colour and earthiness to this mayonnaise which will pimp this dish and make it absolutely a pleasure to eat.
- 2 small white meat whole fish
- 1/4 cup of vegetable oil
- 2 garlic cloves chopped
- 4 rosemary springs finely chopped
- Salt to taste
- 30g pitted olives
- 1 1/2 tbsp capers
- 1 cup vegetable oil
- 1 egg at room temperature
- 1 tbsp of fresh lime juice mixed with 15g Achiote paste
- 1 garlic cloves
- A big pinch of salt and pepper.
For the fish, heat a deep pan with the oil over medium high heat. Season the fish with salt. Once the oil is very hot add the rosemary and garlic, let it cook for 30 seconds and immediately add the fish. Fry for approx 10 to 12 mins each side depending of the size of the fish. With a paper towel remove the excess oil.
While the fish is frying, process in a food processor all the ingredients of the mayonnaise except for the oil which will be slowly added while vigorously mixing the paste in order to emulsify and achieve the right mayonnaise consistency.
Serve the fish with the mayonnaise, lime and coriander. Perfect to serve on a sunny day.