INGREDIENTS

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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