| |
|
Ingredients:
2 lb red snapper
1 chicken - can be used instead of fi, sh.
1/2 tsp salt
1 tbsp achiote paste*
1 tsp oregano
5 garlic cloves, peeled
6 peppercorns, ground
4 tbsp seville orange juice*
3 tbsp water
1 olive oil
Instructions:
*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.
Servings: 4
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Recipes
Yahoo:
Mexican
Recipes
Mexican
Society
Huachinango Recipe brought to you by Mexican Recipes To-Go
