| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Seafood, Mexican | 4 | Servings |
INGREDIENTS
| 2 | lb | Red Snapper |
| 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. Shared by MELANIE MIGUEL, Prodigy ID# MJNT73C. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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