Yield: 4 servings
|6 tablespoons||Annato seeds, soaked in|
|1 tablespoon||Whole black peppercorns|
|6||Whole allspice berries|
|1 teaspoon||Cumin seeds, toasted|
|10||Garlic cloves, peeled,|
|1 tablespoon||Mexican oregano|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|1 cup||Orange juice|
|½ cup||White wine vinegar|
|1 cup||Vegetable oil|
|6||Whole red snapper or grouper|
|Cleaned, scaled, split|
|Thinly sliced lime|
|Thinly sliced red onion|
Grind annatto seeds, peppercorns, allspice berries and cumin with mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and bay leaves. Add orange juice, vinegar and vegetable oil and whisk until well blended. Open fish (as for book) and arrange in large glass baking dish. Pour marinade over. Cover and refrigerate 2 to 4 hours.
Preheat oven to 375 degrees F. Remove fish from marinade; reserve marinade. Season fish with salt and pepper. Bake fish until cooked through, basting occasionally with marinade, about 45 minutes.
Transfer fish to plates. Garnish with lime and red onion.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6337