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Huachinango

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      Title: HUACHINANGO
 Categories: Seafood, Mexican, Poultry
      Yield: 4 Servings
 
      2 lb Red Snapper
           Chicken - can be used
           -instead of fish.
    1/2 ts Salt
      1 tb Achiote Paste*
      1 ts Oregano
      5    Garlic cloves, peeled
      6    Peppercorns, ground
      4 tb Seville Orange Juice*
      3 tb Water
           Olive Oil
 
  *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.
 
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