11-09-2004, 03:43 PM
Ingredients: [ul] 1 Whole red snapper, split & 1/2 c Orange juice ; butterflied. (about 2 lb) 3 tb Lemon juice 1/2 c Achiote paste 3 tb Lime juice[/ul]Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all suface of the fish. Refrigerate for at least 2 hours. Preheat grill. Oil grill and place fish skin side down over medium heat. When fish is half done (about 15 min) turn and continue cooking another 3 min. the fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is done. Top with heated salsa.
The traditional Mexican way to cook fish is on a banana leaf. If you can find them, wash the leaf and place on grill while still wet. Then add fish. This an old trick to keep the fish from sticking to the grill and falling apart when turning it.
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The traditional Mexican way to cook fish is on a banana leaf. If you can find them, wash the leaf and place on grill while still wet. Then add fish. This an old trick to keep the fish from sticking to the grill and falling apart when turning it.
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