Red snapper with achiote paste (huachinango c

Yield: 4 Servings MMM

Ingredients:

1 c Annato Paste
2 (1 lb) fillets red snapper OR other firm-fleshed fish Skin on MMMMM-------------------CITRUS-HABANERO SAUCE------------------------
1/2 c Orange juice fresh squeezed
1/2 c Lime juice fresh squeezed
1/2 c Water
1/3 c Onion; chopped
1 Habanero chile; veins & - seeds removed slivered
1/4 c Cilantro; chopped Salt
3 tb Oil optional MMMMM-----------------------ACHIOTE PASTE----------------------------
1 c Annatto (achiote) seeds
10 lg Cloves garlic
1/3 c Quintana Roo oregano OR Mexican oregano
5 tb Peppercorns
4 ts Ground cumin
4 ts Coriander seeds
10 Whole allspice berries
1 1/4 c White vinegar

Instructions:

OR equal - combination OF Fresh orange juice Fresh lime juice RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO

COLORADO) Spread Annato (Achiote) Paste on both sides of fish covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice lime juice water onion habanero cilantro and salt to taste. Barbeque fish over hot coals skin-side down until seared 2 minutes. Or heat 3 tablespoons oil in skillet large enough to acocommodate fish until very hot then place fish in pan skin-side down and fry until seared 2 minutes. Place seared fish in 1-inch deep baking dish and pour citrus-habanero sauce over. Bake until fish is firm to touch and thoroughly cooked about 5 minutes. Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto garlic oregano peppercorns cumin coriander allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely if made with vinegar or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups. Each serving contains about: 274 calories; 203 mg sodium; 67 mg cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein; 1.86 grams fiber. Presented by: Zarella Martinez L.A. Times article Home Ground 10/6/94 page H16. "The ricado used in this dish is the basis for many Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling pig marinated with this spice paste and wrapped in banana leaves baked in a Mayan earth oven called a pib. Large fish and venison or other wild game are also baked in pibs. I slather this paste on guinea hens and broil them on the rotisserie or wrap marinated chicken breasts or fish fillets in banana leaves with slices of orange and steam the packets. One of my favorite appetizers is chicken drummettes baked with this recado. ... Quintana Roo oregano comes from a tree, not a shrub, and the

long leaves turn black when they dry. Mexican oregano can be

substituted for it.