I originally got the basics of the Pickled Onions recipe actually from a Mexian cookbook. Then I saw Rick Bayless as Julia Child's guest on TV and copied down his recipe. It's really super. We love them, even on top of tacos! They're actually best at a barbecue; and you can double the recipe for a crowd. Just be sure to make it plenty of time ahead to get the proper flavor! They are great to garnish salads or grilled meats.

Recipe By: Chef Jim Fahey--The Forest Cafe--Cambridge, MA
Serving Size: 6
Heat Scale = Fish only = Medium; Whole dish = Hot to Very Hot, epending on how much salsa you use

MARINADE:
2 tablespoons Achiote Paste
2 cloves Garlic -- minced
1/2 teaspoon Cayenne
1/4 teaspoon dried Oregano
1/4 teaspoon ground Allspice
1/4 cup plus 2 tablespoons Sour Orange Juice or Red Wine Vinegar
1 1/2 teaspoons Kosher Salt
1 1/2 teaspoons fresh ground Black Pepper
1/2 teaspoon toasted Cumin Seeds
1/2 teaspoon Cinnamon
3 Whole Cloves

6 Mahimahi Filets
Shredded Lettuce
Cebollas Encurtidas (Pickled Onions) -- recipe below
Salsa Asade de Jitomate y Chile Habanero -- recipe below
Xni-Pec (Dog's Nose) Salsa -- recipe below

Place all marinade ingredients in a blender or food processor; process until smooth. Pour marinade over fish filets; marinate 2 hours, turning occasionally. Meanwhile, prepare the salsas and onions. Set all aside while finishing meal preparation.

Grill fish over hot coals, basing with marinade, until done, about 3 minutes per side.

To serve, place lettuce on individual serving plates, top with a filet. Ladle about 1/2 cup of Salsa Asade de Jitomate y Chile Habanero over fish; garnish with 2 heaping tablespoons of Cebollas Encurtidas and top with Xni-Pec Salsa. Serve with hot corn tortillas and losts of cold beer.

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CEBOLLAS ENCURTIDAS (Pickled Onions)
Recipe By: Chef Rick Bayless; Serving Size 6; Heat Scale = Mild
1 large Red Onion, or 3 small
1/4 teaspoon Cumin Seeds
1/4 teaspoon Cracked Black Pepper
1/2 teaspoon dried Oregano (preferably Mexican)
1/4 teaspoon Salt
1/3 cup Cider Vinegar
Water
2 cloves Garlic -- minced
Slice onion(s) thinly; place in small saucepan; cover with water and let stand 1 hour. Meanwhile, in a small bowl combine cumin seed and cracked black pepper; mash with back of a spoon to release the aroma; set aside. Bring onions to boil; boil 2 minutes and drain. Place onions into a medium bowl; add mashed spices, oregano, salt, vinegar and garlic; mix well. Cover with water; mix well. Cover and refrigerate 4-6 hours or overnight. Onions should take on a dark pink color throughout.
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SALSA ASADE DE JITOMATE Y CHILE HABANERO
Recipe By: Jim Fahey; Serving Size: 6 (3 cups); Heat Scale = Very Hot
5 Plum Tomatoes
1/4 large White Onions
2 Habanero Chiles, stems and seeds removed
2 cloves Garlic
Grill or broil all ingredients until charred, about 10 minutes. Grind in a molcajete or in a blender, until smooth. Heat the sauce; add enough water to make 3 cups. Season with salt; set aside and keep warm.
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XNI-PEC (DOG'S NOSE SALSA)
Recipe By Jim Fahey; Serving Size: 6; Heat Scale = Incendiary
6 Habanero Chiles, roasted and peeled
3 Plum Tomatoes -- finely diced
1/4 cup chopped Fresh Cilantro
1/4 cup minced White Onion
1/4 cup Sour Orange Juice or Lime Juice
Remove stems and seeds from chiles; mince and place in small bowl. Add remaining ingredients; mix well. Let stand 30 minutes at room temperature.