Recipe - Grilled Red Potatoes

1 Whole red snapper; split and
butterflied, (about 2
pounds worth)
One half cup Achiote paste
One half cup Orange juice
3 tablespoon Lemon juice
3 tablespoon Lime juice

http://bbq.miningco.com/library/recipes/blfish2.htm

Mix achiote paste (you should be able to find it in a Mexican market) with
citrus juices. Cover all surface of the fish. Place inrefigerator and let
sit for at least two hours. Light grill and get a medium flame. Oil grill
and place fish skin side down. When fish is about half way done (about 5
minutes) turn and continue cooking another 3 minutes. The fish is done when
the juices start boiling. You should be able to lift the central bone out
easily when the fish is cooked. Top with heated salsa.
Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998