Huachinango

• 2 pounds red snapper fillets
• 1/2 teaspoon salt
• 1 tablespoon achiote paste
• 1 teaspoon oregano
• 5 each garlic cloves peeled
• 6 each peppercorns ground
• 4 tablespoons orange juice seville
• 3 tablespoons water
• 1 x olive oil

1. Combine all ingredients except fish and olive oil in a blender.
2. Blend completely to a paste.
3. Smear the paste onto the fleshy side of the snapper.
4. Allow to marinate overnight.
5. Heat up a charcoal grill.
6. When ready, coat each piece of snapper in olive oil.
7. Then cook approximately 7 to 10 minutes per side, depending on thickness.

red snapper, salt, achiote paste, oregano, garlic, peppercorns ground, orange juice seville, water, olive oil

Taken from recipeland.com/recipe/v/huachinango-37204 (may not work)