Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Red Snapper 6 Peppercorns, ground
1/2 ts Salt 4 tb Seville Orange Juice*
1 tb Achiote Paste* 3 tb Water
1 ts Oregano Olive Oil
5 Garlic cloves, peeled

*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. Shared by

MELANIE MIGUEL, Prodigy ID# MJNT73C.

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