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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.

by Melanie Miguel


Huachinango a la veracruzana | La CostenaPreparando el huachinango a la poblana | Recetas MexicanasHuachinango a la Veracruzana » Adan's blogHuachinango a la Veracruzana | The Triangle Plate0222huachinango-veracruzana.jpg


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