Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4
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.
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
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