Ingredients:
2 Pound(s) Red Snapper
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Achiote Paste*
1 Teaspoon(s) Oregano
5 Garlic cloves, peeled
6 Peppercorns, ground
4 Tablespoon(s) Seville Orange Juice
3 Tablespoon(s) Water |
Directions: *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.
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