| 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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