Directions
Step 1
Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse till utterly easy, then switch to a small pot.
Step 2
Convey the marinade to a boil over medium-high, then flip the warmth to medium-low to keep up a robust simmer. Prepare dinner, stirring sometimes to stop scorching, till the marinade is barely thickened and the garlic now not tastes uncooked, 15–20 minutes. Season to style with salt and black pepper, then switch to a big heatproof bowl and put aside to chill to room temperature. Use instantly, or switch to an hermetic container and refrigerate for as much as 1 week.
Step 3
If utilizing entire fish, use a pointy knife to attain the fish crosswise on all sides, being cautious to not lower via to the bone. Place the fish in a big baking dish and rub 1½ cups of the marinade all around the exterior and contained in the slits. (If utilizing fillets, in a big bowl, toss the cubed fish with 1½ cups of the marinade.) Put aside to marinate at room temperature for a minimum of quarter-hour, or as much as 40.
Step 4
In the meantime, warmth a charcoal or fuel grill to excessive (alternatively, warmth a grill pan over excessive). When it’s scorching, liberally oil the grates. Thread the fish onto 4 10-inch metallic or bamboo skewers (if utilizing bamboo, soak for a minimum of half-hour earlier than grilling). Switch to the grill and prepare dinner, turning sometimes, till the fish is charred in locations and cooked via, 14–16 minutes for entire fish, 5–6 minutes for cubed fish. Switch to a platter and serve with lime wedges, scorching sauce, and the remaining marinade.
