Red Snapper With Achiote Pastebbq list, fish and seafood, grilled 1 cup Annato Paste 2 fillets red snapper; (1 lb.) OR other firm-fleshed fish skin on ***CITRUS-HABANERO SAUCE*** 1/2 cup orange juice; freshly squeezed 1/2 cup lime juice; freshly squeezed 1/2 cup water 1/3 cup onion; chopped 1 habanero chile, veins, seeds remove; slivered 1/4 cup cilantro; chopped salt 3 tablespoons oil; optional ***ACHIOTE PASTE*** 1 cup annatto; (achiote) seeds 10 cloves garlic 1/3 cup Quintana Roo oregano; OR Mexican oregano 5 tablespoons peppercorns 4 teaspoons ground cumin 4 teaspoons coriander seeds 10 whole allspice berries 1 1/4 cups white vinegar combination of fresh orange juice and fresh lime j "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Grill fish over hot coals, skin-side down, until seared, 2 minutes. Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups. Presented by: Zarella Martinez, L.A. Times article, "Home Ground", 10/6/94. Posted to the BBQ List by Kurt Lucas |
