• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Mexican, Seafood, Poultry

 Ingredients List

  • 2 lb Red Snapper
  • Chicken - can be used
  • -instead of fish.
  • 1/2 ts Salt
  • 1 tb Achiote Paste*
  • 1 ts Oregano
  • 5 Garlic cloves, peeled
  • 6 Peppercorns, ground
  • 4 tb Seville Orange Juice*
  • 3 tb Water
  • Olive Oil


*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.

****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
if you don't want to BBQ.

Originaly posted in Prodigy by Melanie Miguel.

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