1 whole 5 to 6 lb. red snapper, rock cod or firm white fish
Juice of 1 lemon
1/4 cup olive oil
1 onion finely chopped
1/2 cup green olives, sliced
1 4 oz. can of pimentos, chopped
1 teaspoon ground annatto
Handful of fresh cilantro
Juice of 1 orange (about 1/2 cup)
2 hard boiled eggs sliced
curly leaf lettuce
1 sliced lemon
Wash and pat dry fish. Sprinkle with lemon juice salt and pepper and place in buttered baking dish.
Saute onions in olive oil, stirring frequently, till limp but not brown, Add olives, pimentos with their juice, annatto and cilantro. Simmer 4 minutes, then add orange juice. Pour over fish and cook uncovered at 400º basting every ten minutes for 30 minutes or until fish flakes easily.
Be sure to pour some pan juice over each portion of fish as it cooks. When fish is completed, transfer to serving dish and garnish by surrounding it with curly leaf lettuce, olives, hard boiled egg, lemon slices and more cilantro.
Note: Annatto also called annata, achiote is spice used in the Yucatan. It may be found in Mexican, Spanish or Indian grocery stores - if you can't find it, you can still enjoy the tasty fish.