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Huachinango

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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