Title: Huachinango
Categories: Seafood Mexican Poultry
Yield: 4 Servings

2	lb	Red Snapper
		Chicken - can be used instead of fish.
1/2	ts	Salt
1	tb	Achiote Paste*
1	ts	Oregano
5		Garlic cloves, peeled
6		Peppercorns, ground
4	tb	Seville Orange Juice*
3	tb	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 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.

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