Delicious Spiced Fish Sticks (Gluten-free)

The mysterious red seed in the spiny, hedgehog-looking pod certainly seems strange looking and maybe even downright dangerous, but it’s actually quite a traditional part of both Mexican cuisine and Caribbean folklore and herbal medicine. Achiote, otherwise known by its Aztec name of achiotl, comes from the Annatto tree (Bixa orellana), and is known for the brilliant saffron color its seeds exhibit after the pods split open to reveal their tiny inhabitants. Indeed, achiote is often used to dye foods like rice, and sometimes used as a substitute when saffron itself is too expensive. It’s also a very common natural source of food dye in the USA, where it is more commonly known as annatto. But did you know that achiote has a powerful legacy of healing and antioxidant effects?

Traditionally, the achiote seed has been involved in everything from decorative painting to food-preparation to ritualistic evil-banishing ceremonies. Most of the time the achiote seed has been incorporated because of its highly pigmented red color – no wonder the mother plant is sometimes called the “lipstick tree”! This concentrated red hue can be extracted by boiling the seeds that emerge from inside the seedpod when it bursts open. The intense vermilion hue comes from the high concentration of bixin that the annatto seed contains. The little known fact is, though, that bixin is also an effective antioxidant – in studies done on small mammals, it has proven to heighten “cell-mediated and humoral immune response”. Bixin is similar to beta carotene, but bixin is generally seen as the more stable of the two compounds.

The leaves of the achiote plant are also powerful; applied directly, they have anti-inflammatory effects and so they’re often incorporated into injury treatment as well as prescribed for fever and disorders of the digestive system that involve disrupted blood flow. Some say achiote has mild laxative properties as well. The consensus about achiote is that it is effective in drawing out toxins; for this reason, it’s also been traditionally used to treat snakebite.

Most of us don’t have an achiote tree in our backyards. The species itself is tropical, finding its home in the Amazon rainforest and in surrounding areas. However, it’s still possible to obtain achiote in many forms – many groceries that cater to Latin American foods carry this fantastic herb which can easily be used to add both spectacular color and antioxidant benefits to whatever dish you’re cooking! Next time you’re in the market, have a look – incorporating achiote into your diet can be a fantastic idea. The ancient Aztec civilization was on to something when they brought this little seed into their daily rituals.

Spiced Fish Sticks (Gluten-free)

• 1 pound white fish (such as Tilapia or Mahi Mahi)
• 2 eggs, whisked
• 1 cup brown rice flour
• 1 Tbsp achiote powder
• 1 Tbsp oregano
• 1/2 tsp cayenne powder
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1/3 cup coconut oil, palm shortening or olive oil

Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flour, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 Tbsp) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.