Categories: Fish/sea, Mexican 
      Yield: 4 servings 
  
      2 lb Red Snapper                         6    Peppercorns, ground 
    1/2 ts Salt                                4 tb Seville Orange Juice* 
      1 tb Achiote Paste*                      3 tb Water 
      1 ts Oregano                                  Olive Oil 
      5    Garlic cloves, peeled           
  
  *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. Shared by 
   
  MELANIE MIGUEL, Prodigy ID# MJNT73C.