This recipe comes to us via Puerto Rico, where annatto seeds (or achiote) can be found growing locally on backyard trees. Annatto seeds soaked then  blended with citrus juices and cumin make a bright and tangy marinade for lean protein like fish and chicken.

Annatto Marinade from Savory Spice

Ingredients

  • 5 Tbsp. annatto seeds
  • 1/4 cup hot water
  • 2 tsp. Maldon sea salt
  • 1 tsp. cumin seeds
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • Juice of 1 grapefruit
  • Juice and zest of 1 orange
  • Juice and zest of 2 limes

Notes

Try not to use plastic containers with this recipe as annatto seeds can stain plastic. Glass containers are best.

Directions

In a glass bowl, soak annatto seeds in the hot water for about 30 min. Place soaked seeds (along with any remaining water) in a blender with cumin seeds and salt. Add remaining ingredients and blend for about 1 min. until mixture is a smooth as possible. (It will be a bit grainy from the seeds; that’s okay.) Transfer to marinating container.

Serving Suggestions

Yields enough marinade for 4 to 6 lbs. of protein. Great for white fish (tilapia, cod, halibut); marinate fish for no more than 2 hours. Delicious on chicken breasts or thighs; marinate chicken for at least 2 hours and up to overnight. For a great presentation, wrap individual fish or chicken servings in banana leaves, brush leaves with oil, and grill over medium-high or bake at 350 degrees for 5 min. (fish) to 10 min. (chicken) or until protein feels firm through the leaf. Also works well for pork shoulder; cut pork into cubes and marinate overnight before slow cooking with any remaining marinade. Marinade also freezes well.

Yields

2 cups marinade, enough for up to 6 lbs. protein

Thanks To

Andy Klein, chef/owner of One Ten Thai—Aguadilla, Puerto Rico

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Savory Spice Shop Ingredients
Annatto Seeds 4 floz bottle $3.65
Maldon Sea Salt $10.00
Cumin Seeds, Whole, Organic 1 oz bag $2.35

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly

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Customer Reviews ( Add a Review )

5 stars 2/12/16 suzykklein
I've always been afraid of annatto seeds because I didn't know exactly how to use them. I love that this recipe gives me a chance to explore them. It's a tangy and colorful marinade, loved it on fish.