I made this sauce and have been using it for a very long time. It is frequently referred to as “My-Oh-Yeah Sauce” around here. Beef or pork pair well with it. When gradually cooked in a slow cooker until the meat is falling off the bones, it works particularly nicely when poured over spare ribs. It is best to partially cook or pre-bake the ribs since else the rib fat would transform the barbecue sauce into a delicious but watery soup. I’ve never truly recorded this recipe before, but I have now. Though I do enjoy my sauce sweet, I think the amounts are correct. I frequently advise starting out small. Adding is usually simpler than subtracting.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup water
- ¼ cup achiote paste
- ¼ onion
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1 clove garlic, peeled
- 1 teaspoon oregano
- salt and ground black pepper to taste
- 6 (4 ounce) fillets white fish fillets
- ½ cup butter, melted
- 12 ounces uncooked medium shrimp, peeled and deveined
- 1 red onion, sliced
- 2 habanero chiles, sliced
- 1 cup water
- ½ orange, juiced
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 1 teaspoon dried Mexican oregano
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
- Watch the recipe video in Spanish on my blog:
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 11 g |
| Sodium | 757 mg |
| Sugars | 7 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This dish was really unique and different. The achiote sauce was surprisingly good, I have never had it before so have nothing to compare it with. I didn’t use habanero peppers because I know they are too hot for us, so just used a couple serrano. The “serrano sauce” was tasty, but the liquidness of it wasn’t quite for me, so just used a slotted spoon for more chunks which seemed to work well. Served over rice and topped with avocado and cilantro. Next time I may skip the shrimp or use those tiny salad shrimp because they just seemed to get lost, but there will be a next time! Thank you so much for sharing a great recipe!