How to Make It
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.
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.