Active Time
N/A
Total Time
N/A
Yield
Serves : 8

How to Make It

Step 1    

In a skillet, toast the chiles and peppercorns over moderately high heat, stirring, until fragrant and slightly darkened, about 3 minutes. Add the coriander, allspice, cinnamon and salt and cook, stirring, just until fragrant, about 30 seconds. Transfer to a plate to cool, then grind to a powder in a mortar or spice grinder with the achiote paste.

Step 2    

Light a grill or preheat the broiler. Rub a scant 1/2 teaspoon of the spice mixture all over each fillet; tap off any excess. Grill or broil the fish for about 10 minutes, or until just cooked through; turn and rotate the fillets frequently. Transfer the fish to a platter and drizzle with the Lemon-Mint">http://www.foodandwine.com/recipes/lemon-mint-dressing">Lemon-Mint Dressing. Garnish with the >Habanero">http://www.foodandwine.com/recipes/habanero-and-fruit-salsa">>Habanero and Fruit Salsa and serve.

Suggested Pairing

Chiles, spices and fruity salsa give this fish a hot, sweet edge. To match the smoke and mellow the heat, serve a barrel-fermented Sauvignon-Sémillon blend.

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