Ingredients
- ¼ cup achiote or annatto seeds*
- 1 tsp coriander seeds
- 2 whole allspice berries
- 6 whole peppercorns
- 1 tsp Celtic sea salt
- 1 tsp ground cumin
- 2 garlic cloves, peeled
- 1 tsp dried Spanish oregano** (or regular oregano)
- 1 tbsp orange juice
- 1 tbsp lime juice
- 4 whole whiting or red snapper, gutted
- 12 fresh green or preserved grape leaves
Method
Place all the dry spices except the oregano but including the salt into a mortar and pestle or coffee grinder. Crush to a powder. Then add the garlic cloves and oregano. Slowly add the orange and lime juice to make a paste.
Smear the fish with the paste, then refrigerate for an hour or two. When you're ready to cook, simply wrap each fish in three fresh or preserved vine leaves (fasten with a wooden skewer if you wish) and place on a hot barbecue. Turn fish to cook evenly.
The fish may also be baked at 180C for 15-20 minutes, depending on their size. I've also cooked it successfully in a cast-iron skillet with the addition of 1 tbsp olive oil.
* Achiote, otherwise referred to as annatto or the Lipstick tree, originated in South America and has spread in popularity to many parts of Asia
