Recipe - Annatto Marinade For Fish

6 tablespoon Annato seeds; soaked in
water overnight
1 tablespoon Whole black peppercorns
6 Whole allspice berries
1 teaspoon Cumin seeds; toasted
10 Garlic cloves; peeled,
minced
1 tablespoon Mexican oregano
One half teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
2 Bay leaves
1 cup Orange juice
One half cup White wine vinegar
1 cup Vegetable oil
6 Whole red snapper or
grouper, cleaned, scaled,
split lengthwise
Thinly cut or sliced up lime (garnish)
Thinly cut or sliced up red onion
(garnish)

Grind annatto seeds, peppercorns, allspice berries and cumin with mortar
and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and
bay leaves. Add orange juice, vinegar and vegetable oil and whisk until
well blended. Open fish (as for book) and arrange in large glass baking
dish. Pour marinade over. Cover and refrigerate 2 to 4 hours.

Preheat oven to 375 degrees F. Remove fish from marinade; reserve marinade.
Season fish with salt and pepper. Bake fish until cooked through, basting
occasionally with marinade, about 45 minutes. Transfer fish to plates.
Garnish with lime and red onion.

Yield: 6 servings

Recipe by: Two Hot Tamales

Posted to recipeludigest Volume 01 Number 287 by "Diane Geary"
diane@keyway.net on Nov 22, 1997