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Recipe by: amateur
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See below ingredients and instructions of the recipe
2 lb Red Snapper 6 Peppercorns, ground
1/2 ts Salt 4 tb Seville Orange Juice*
1 tb Achiote Paste* 3 tb Water
1 ts Oregano Olive Oil
5 Garlic cloves, peeled
*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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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