Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Red Snapper |
½ teaspoon | Salt |
1 tablespoon | Achiote Paste* |
1 teaspoon | Oregano |
5 \N | Garlic cloves, peeled |
6 \N | Peppercorns, ground |
4 tablespoons | Seville Orange Juice* |
3 tablespoons | Water |
\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.