| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Mexican, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
|
Groupers or red snappers |
|
|
about 2 1/2 pounds each |
INSTRUCTIONS
Yield: 6 servings One day ahead Do not have the scales removed from
the fish. Have the heads and tails removed and the fish opened out
flat in one piece. Remove the backbone. 1 tablespoon ground achiote
(annato) seeds Available in the Latin American food section of most
supermarkets and Latin American and Carribean markets. 1/4 teaspoon
peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon oregano,
lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3
cloves garlic, peeled 1/4 cup Seville orange juice, or mild white
vinegar In a blender or food processor, blend all the ingredients
together to a smooth paste. Spread the paste over the flesh of the
fish and set it aside to season for several hours of every night. On
serving day Brush the seasoned side of the fish with a little olive
oil and cook it, seasoned side down, over the charcoal or under the
broiler for about 10 minutes. Turn the fish over and cook it on the
skin side for a slightly longer period or until the flesh is just
cooked through - about 15 to 20 minutes, depending on the fish. Serve
the fish hot with fresh tortillas, so that everyone can make his own
tacos, with small dishes of the following served separately: Toasted
oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled
onion rings (does anybody really want this recipe!?) Sliced tomato
Sliced Seville oranges Source: The Cuisines of Mexico, by Diana
Kennedy From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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