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Red Snapper With Achiote Paste
Ingredients:
1 cup Annato Paste
2 fillets red snapper -- (1 lb.)
OR other firm-fleshed fish
skin on
***CITRUS-HABANERO SAUCE***
1/2 cup orange juice -- freshly squeezed
1/2 cup lime juice -- freshly squeezed
1/2 cup water
1/3 cup onion -- chopped
1 habanero chile, veins, seeds removed -- slivered
1/4 cup cilantro -- chopped
salt
3 tablespoon oil -- optional
***ACHIOTE PASTE***
1 cup annatto -- (achiote) seeds
10 cloves garlic
1/3 cup Quintana Roo oregano -- OR
Mexican oregano
5 tablespoon peppercorns
4 teaspoons ground cumin
4 teaspoons coriander seeds
10 whole allspice berries
1-1/4 cups white vinegar
- combination of
fresh orange juice and fresh lime juice
Instructions:
"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)"
Spread Annato (Achiote) Paste on both sides of fish, covering well.
Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange
juice, lime juice, water, onion, habanero, cilantro and salt to taste.
Grill fish over hot coals, skin-side down, until seared, 2 minutes.
Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine
annatto, garlic, oregano, peppercorns, cumin, coriander, allspice
and vinegar or juice mixture in blender or food processor. Process
with on/off motion until thoroughly pureed. Add more orange juice
or vinegar to give smooth paste consistency. Keeps indefinitely, if
made with vinegar, or up to 3 weeks if made with citrus juices. Makes
1 1/2 cups. Presented by: Zarella Martinez, L.A. Times article, "Home
Ground", 10/6/94. Posted to the BBQ List by Kurt Lucas
on Sep 16, 1998. |
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