Yield: 4 servings
|2 pounds||Red Snapper|
|1 tablespoon||Achiote Paste*|
|5 \N||Garlic cloves, peeled|
|6 \N||Peppercorns, ground|
|4 tablespoons||Seville Orange Juice*|
|\N \N||Olive Oil|
*If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste.
Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill.
When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Shared by MELANIE MIGUEL, Prodigy ID# MJNT73C.