This dish was super easy and very satisfying. You just have to make sure that it served very hot -- especially once you add the salsa it's going to cool down quickly.
I used the Mexicana brand achiote paste, which regrettably had red food coloring. It was the only variety of the paste that Mi Rancha had on its shelf.
Also, instead of using a outdoor grill, I seared the fish on a skillets and finished in the oven. I think one problem with this technique is that the paste covering the fish tends to pull off when you flip it in the skillet.
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