RED SNAPPER SEASONED WITH ANNATTO PASTE AND SAUTE VEGETABLES (Huachinango adobado con pasta de achiote y vegetales salteados)

When I saw the announcement from Canela y Comino that the next Think Spice event was going to feature annatto, I was excited to participate because it is something I grew up with. I remember my mom heating the annatto seeds in oil to use in making yellow rice and other dishes that needed coloring.


For this event, I decided to use a Mexican Annatto paste which I bought from Mexgrocer.com. 
 I was intrigued with the paste version and decided to try it with Red Snapper.
In order to liquefy the paste (which by the way is smoky and quite delicioso), I used 3 tablespoons of the paste, added juice of 4 - 5 lemons, tablespoon of olive oil, S&P to taste.  Remember that you can alter the taste of the paste to your liking.

I purchase plantain leaves (in keeping with my blog name)  which you can find in any Asian or Spanish market in the frozen section.  I cut the rough ends and threw them in hot water for a minute or so to make it pliable and patted them dry.

Place one fillet on each leaf, add some of the annatto liquid, a few sprigs of thyme and thin slices of lemon. Wrap the leaf around fish and close with toothpicks.

Place the fish on a baking sheet in 350 degree oven and bake for about 15 minutes.

Remove and serve immediately with saute vegetables
Combination of vegetables:
string beans
cherry tomatoes, cut in half
yellow pepper sliced (or what you have at hand)
zucchini, yellow and green
frozen peas
asparagus
olive oil
4 cloves garlic
sprigs of thyme
S&P to taste

Heat the olive oil add the sliced garlic.  Once golden, add veggies and saute until a bit wilted but not overcooked.