Slightly peppery annatto seeds have been a fixture of Yucatan cuisine for thousands of years, where they are usually ground up to make achiote paste. In this recipe, our ready-made Achiote Paste makes for a convenient shortcut, while the addition of lime juice and orange juice brighten up the dish.

Prep time: 5 min

Cook time: 70 min

Total time: 75 min

Yucatecan-Style Grilled Fish
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 2 Tablespoons Premium Achiote Paste

  • 6 Tablespoons Lime Juice, divided

  • 6 Tablespoons Orange Juice, divided

  • 4 (6 Oz.) Halibut Or Striped Bass Fillets

  • 1 Medium Tomato, chopped

  • 1/2 Fresh Habanero Chile, stemmed seeded and diced

  • 1/2 Small Red Onion, diced

  • Fresh Cilantro, chopped

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 2 Tablespoons Canola Oil


  1. Whisk together Achiote Paste, 4 tablespoons lime juice and 4 tablespoons orange juice in large bowl.

  2. Add fish fillets to bowl, and coat both sides with marinade.

  3. Cover with plastic wrap, and refrigerate for 1 hour.

  4. To make salsa, mix together 2 tablespoons lime juice, 2 tablespoons orange juice, tomato, habanero, red onion and cilantro. Season with salt. Set aside.

  5. Heat grill over medium-high heat.

  6. Remove fish fillets from marinade, and brush with oil.

  7. Grill fish for 3 to 4 minutes per side, or until desired doneness is reached. Serve fish with prepared salsa.