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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 2 pounds red snapper
- 1/2 teaspoon salt
- 1 tablespoon achiote paste
- 1 teaspoon oregano
- 5 garlic cloves peeled
- 6 peppercorns ground
- 4 tablespoons Seville orange juice
- 3 tablespoons water
- olive oil
Method
- *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.
