Yield: 1 Servings
|1 \N||Whole red snapper; split and butterflied, (about 2 pounds worth)|
|½ cup||Achiote paste|
|½ cup||Orange juice|
|3 tablespoons||Lemon juice|
|3 tablespoons||Lime juice|
Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place inrefigerator and let sit for at least two hours. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.
Posted to recipelu-digest by molony <<molony@...> on Feb 19, 1998