12 pounds fish fillets
2 cups fresh lime juice
3 tablespoons annatto seeds
3/4 cup vegetable oil
1 1/2 quarts of chopped onions (1 lb 8 oz)
10 cloves garlic, minced or 3 tablespoons garlic, pressed
6 small, fresh chili peppers, minced or 3 ounces ground cayenne
3 pounds tomatoes, chopped, fresh or canned, drained (2 qts)
1 1/2 teaspoons dried thyme
28 ounces coconut milk
1 cup fresh cilantro leaves, chopped
Divide the fish fillets among four pans. Pour 1/2 cup lime juice over each pan and refrigerate while preparing the topping.
Make annatto oil by sautéing the seeds in vegetable oil for a few minutes. Or microwave the seeds in oil for 1 minute. The oil should turn a deep red-orange but not brown. Drain and discard the seeds.
Preheat oven to 350 degrees.
Sauté the onions, garlic, and chilies or cayenne in annatto oil for 5 minutes. Add the tomatoes, thyme, and coconut milk and simmer for 5 minutes. Add the tomatoes, thyme, and coconut milk and simmer for 5 minutes. Turn off the heat and add the cilantro.
Top the fish with about 2 cups of sauce per pan. Bake, covered, at 350 degrees for 20 minutes or until the fish flakes easily.