Prep 25 mins
Cook 15 mins
From Mollie Katzen's Moosewood Cookbook. "This recipe comes from the Yucatan area of Mexico. It was designed for baked fish, but it is also delicious on plain, cooked rice."
- 1 1⁄2 cups onions, diced
- 1⁄2 cup pimento stuffed olive, chopped
- 1 large green pepper, minced
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 1 tablespoon ground annatto seed or 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 cup fresh orange juice
- salt and pepper
- In a large heavy skillet, saute onion in the olive oil until translucent.
- Add chopped olives and peppers. Saute 5 minutes.
- Add all other ingredients and simmer 5-8 minutes.
- Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).
Have loved this for years. Even my wife, who doesn;t care for olives normally, finds this delicious. I often add a few cloves of chopped or minced garlic.