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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