Mel's huachinango tikin xic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red Snapper |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Achiote Paste* |
| 1 | teaspoon | Oregano |
| 5 | Garlic cloves, peeled | |
| 6 | Peppercorns, ground | |
| 4 | tablespoons | Seville Orange Juice* |
| 3 | tablespoons | Water |
| Olive Oil | ||
Directions
*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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