| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Annato seeds; soaked in water overnight |
| 1 |
tb |
Whole black peppercorns |
| 6 |
|
Whole allspice berries |
| 1 |
ts |
Cumin seeds; toasted |
| 10 |
|
Garlic cloves; peeled, minced |
| 1 |
tb |
Mexican oregano |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 2 |
|
Bay leaves |
| 1 |
c |
Orange juice |
| 1/2 |
c |
White wine vinegar |
| 1 |
c |
Vegetable oil |
| 6 |
|
Whole red snapper or grouper, cleaned, scaled, split lengthwise |
|
|
Thinly sliced lime (garnish) |
|
|
Thinly sliced red onion (garnish) |
INSTRUCTIONS
Grind annatto seeds, peppercorns, allspice berries and cumin with mortar
and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and
bay leaves. Add orange juice, vinegar and vegetable oil and whisk until
well blended. Open fish (as for book) and arrange in large glass baking
dish. Pour marinade over. Cover and refrigerate 2 to 4 hours.
Preheat oven to 375 degrees F. Remove fish from marinade; reserve marinade.
Season fish with salt and pepper. Bake fish until cooked through, basting
occasionally with marinade, about 45 minutes. Transfer fish to plates.
Garnish with lime and red onion.
Yield: 6 servings
Recipe by: Two Hot Tamales
Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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