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| Ingredients: | 2 lbs | snapper fillets | |
| 1/2 tsp | salt | ||
| 1 Tbsp | achiote paste (substitute 1 Tbsp ground annato seed) | ||
| 1 tsp | oregano | ||
| 5 cloves | garlic, peeled | ||
| 6 | peppercorns, ground | ||
| 4 Tbsp | Seville orange juice (substitute 2 Tbsp regular orange juice and 2 Tbsp cider vinegar) | ||
| 3 Tbsp | water | ||
| olive oil |
| Instructions | ||
| 1. | Combine all ingredients except fish and olive oil in a blender. Blend into a smooth paste. | |
| 2. | Smear the paste onto the fleshy side of the fillet. Marinate overnight. | |
| 3. | When ready to cook, coat both sides of fillets with olive oil. | |
| 4. | Grill for 7-10 minutes per side, depending on thickness. Fish will flake easily when cooked. | |