Mel's huachinango tikin xic

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.

Similar recipes