Huachinango

4 Servings

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Huachinango Ingredients

2 lb Red Snapper	5 Garlic cloves, peeled
Chicken - can be used	6 Peppercorns, ground
1/2 ts Salt	4 tb Seville Orange Juice*
1 tb Achiote Paste*	3 tb Water
1 ts Oregano	Olive Oil

Instructions for Huachinango

*If you dont have achiote paste, substitute 1 T. annato seed, ground.* If you dont 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 dont want to BBQ. Originaly posted in Prodigy by Melanie Miguel. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Mexican