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Yucatan Fish

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Serves: 8
4 tbsp annatto seeds, soaked in water overnight
3 garlic cloves, finely chopped
1 tbsp mild chilli powder
1 tbsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
2 tbsp beer or tequila
juice of 1 lime and 1 orange or 3 tbsp pineapple juice
2 tbsp olive oil
2 tbsp chopped fresh coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1kg / 2 lb 4 oz swordfish steaks
banana leaves, for wrapping (optional)
orange wedges, to serve

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 cooked through.

Serve with orange wedges for squeezing over the fish.

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