Name: Huachinango
Ingredients: 2 lb Red Snapper; Chicken - can be used instead of fish.; 1/2 ts Salt; 1 tb Achiote Paste*; 1 ts Oregano; 5 Garlic cloves, peeled; 6 Peppercorns, ground; 4 tb Seville Orange Juice*; 3 tb Water; Olive Oil

I began to have a new kind of apprehensions and ideas of Christ, and the work of redemption, and the glorious way of salvation by Him. An inward, sweet sense of these things, at times, came into my heart; and my soul was led away in pleasant views and contemplations of them. And my mind was greatly engaged to spend my time in reading and meditating on Christ, on the beauty and excellency of His person, and the lovely way of salvation by free grace in Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Mexican	Seafood, Mexican, Poultry	4	Servings

INGREDIENTS

2	lb	Red Snapper
		Chicken – can be used instead of fish.
1/2	ts	Salt
1	tb	Achiote Paste*
1	ts	Oregano
5		Garlic cloves, peeled
6		Peppercorns, ground
4	tb	Seville Orange Juice*
3	tb	Water
		Olive Oil

INSTRUCTIONS

*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.
****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
if you don't want to BBQ.
Originaly posted in Prodigy by Melanie Miguel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”