Huachinango

Name: Huachinango
Ingredients: 2 pounds red snapper; 1/2 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

9 ingredients

9 steps

Ingredients

2 pounds red snapper
1/2 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

1

*If you don't have achiote paste, substitute 1 T. annato seed, ground.
2

* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar.
3

Combine all ingredients except fish and olive oil in a blender.
4

Blend completely to a paste.
5

Smear the paste onto the fleshy side of the snapper.
6

Allow to marinate overnight.
7

Heat up a charcoal grill.
8

When ready, coat each piece of snapper in olive oil.
9

Then cook approximately 7-10 minutes per side, depending on thickness.