Taste the tropics with this exotically seasoned, refreshing topping.
12 pounds fish fillets
2 cups fresh lime juice
3 tablespoons annatto seeds
3/4 cup vegetable oil
1 1/2 quarts of chopped onions (1 lb 8 oz)
10 cloves garlic, minced,
or 3 tablespoons garlic, pressed
6 small, fresh chili peppers, minced, or 3 ounces ground cayenne
3 pounds tomatoes, chopped, fresh or canned, drained (2 qts)
1 1/2 teaspoons dried thyme
28 ounces coconut milk
1 cup fresh cilantro leaves, chopped
Divide the fish fillets among four pans. Pour 1/2 cup lime juice over each pan and refrigerate while preparing the topping.
Make annatto oil by sautéing the seeds in vegetable oil for a few minutes. Or microwave the seeds in oil for 1 minute. The oil should turn a deep red-orange but not brown. Drain and discard the seeds.
Preheat oven to 350 degrees.
Sauté the onions, garlic, and chilies or cayenne in annatto oil for 5 minutes. Add the tomatoes, thyme, and coconut milk and simmer for 5 minutes. Turn off the heat and add the cilantro.
Top the fish with about 2 cups of sauce per pan. Bake, covered, at 350 degrees for 20 minutes or until the fish flakes easily.
As prepared, each serving contains 347 calories, 12.6g total fat, 112mg cholesterol, 170mg sodium, 8.8g total carbohydrate and 47.9g protein.