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
- 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 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)