Drain the annatto, then crush them to a paste in a mortar with a pestle. Work in the garlic,
chilli powder, paprika, cumin, oregano, beer or tequila, fruit juice, olive oil, coriander,
cinnamon and cloves. Smear the paste onto the fish and marinate in the refrigerator for at least 3
hours or overnight.
Wrap the fish steaks in banana leaves, if using, tying with string to make parcels. Bring water
to the boil in a steamer, then add a batch of parcels to the top part of the steamer and cook for
about 15 minutes or until the fish is cooked through.
Alternatively, cook the fish without wrapping in the banana leaves. To cook on the barbecue,
place in a hinged basket, or on a rack, and cook over the hot coals for 5-6 minutes on each side
until cooked through; or cook the fish under a preheated grill for 5-6 minutes on each side until
Serve with orange wedges for squeezing over the fish.