Huachinango

Yield: 4 servings

Ingredients:

2 lb Red Snapper 5 Garlic cloves

Instructions:

peeled Chicken - can be used 6 Peppercorns ground -instead of fish. 4 tb Seville Orange Juice* 1/2 ts Salt 3 tb Water 1 tb Achiote Paste* Olive Oil 1 ts Oregano *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.