Recipe - Mels Huachinango Tikin Xic

2 pound Red Snapper
One half teaspoon Salt
1 tablespoon Achiote Paste*
1 teaspoon Oregano
5 Garlic cloves, peeled
6 Peppercorns, ground
4 tablespoon Seville Orange Juice*
3 tablespoon Water
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 710 minutes per side, depending on thickness. Shared by

MELANIE MIGUEL, Prodigy ID# MJNT73C.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini