1 tsp achiote paste
1 small garlic clove, crushed
½ cup fresh orange juice, strained
3 tsp white wine vinegar
2 tbsp olive oil
½ tsp ground cumin
½ tsp cinnamon
Salt and cracked black pepper
150g green beans, cut into 2cm pieces
250g green heirloom or yellow cherry tomatoes, diced
1 small red onion, finely chopped
½ cup chopped coriander
1 tbsp olive oil
4 x 250g fillets barramundi or thick white fish fillets, skin on
To make dressing; whisk achiote paste, garlic, juice, vinegar, oil, cumin and cinnamon in a bowl until achiote paste has dissolved. Season.
Put beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain and refresh with cold water. Drain. Put beans, tomatoes, onion and coriander in a bowl and stir until combined.
Heat oil in a large non-stick frying pan and put over a high heat. Cook fish, skin side down for about 5 minutes or until crisp and golden. Turn fish over and cook the other side for 4-5 minutes or until cooked through.
Spoon bean mixture onto plates or into flat bowls and top with fish. Spoon over achiote dressing and serve