Categories: Seafood, Mexican 
      Yield: 6 servings 
  
      2    Groupers or red snappers 
           -(about 2 1/2 pounds each) 
  
  Yield: 6 servings 
   
  _One_day_ahead_: 
   
  Do not have the scales removed from the fish.  Have the heads and tails 
  removed and the fish opened out flat in one piece. Remove the backbone. 1 
  tablespoon ground achiote (annato) seeds Available in the Latin American 
  food section of most supermarkets and Latin American and Carribean markets. 
  1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon 
  oregano, lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3 
  cloves garlic, peeled 1/4 cup Seville orange juice, or mild white vinegar 
   
  In a blender or food processor, blend all the ingredients together to a 
  smooth paste.  Spread the paste over the flesh of the fish and set it aside 
  to season for several hours of every night. 
   
  _On_serving_day_: 
   
  Brush the seasoned side of the fish with a little olive oil and cook it, 
  seasoned side down, over the charcoal or under the broiler for about 10 
  minutes. 
   
  Turn the fish over and cook it on the skin side for a slightly longer 
  period or until the flesh is _just_ cooked through - about 15 to 20 
  minutes, depending on the fish. 
   
  Serve the fish hot with fresh tortillas, so that everyone can make his own 
  tacos, with small dishes of the following served separately: 
   
  Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled 
  onion rings (does anybody really want this recipe!?) Sliced tomato Sliced 
  Seville oranges 
   
  Source: The Cuisines of Mexico, by Diana Kennedy