Categories: Fish/sea, Mexican, Poultry 
      Yield: 4 servings 
  
      2 lb Red Snapper                         5    Garlic cloves, peeled 
           Chicken - can be used               6    Peppercorns, ground 
           -instead of fish.                   4 tb Seville Orange Juice* 
    1/2 ts Salt                                3 tb Water 
      1 tb Achiote Paste*                           Olive Oil 
      1 ts Oregano                         
  
  *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. It tastes good. ****Use a stove top grill 
  if you don't want to BBQ. 
   
  Originaly posted in Prodigy by Melanie Miguel.