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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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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Place fish in refrigerator 1 to 2 hours.
In mixing bowl combine orange juic
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