Huachinango
Serves:
Ingredients:
2
lb
Red Snapper
3
tb
Water
4
tb
Seville Orange Juice*
6
Peppercorns, ground
5
Garlic cloves, peeled
1
ts
Oregano
1
tb
Achiote Paste*
1/2
ts
Salt
instead of fish.
Chicken - can be used
Olive Oil
Method:
*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.
Use a stove top grill if you don't want to BBQ.