RED SNAPPER WITH ACHIOTE PASTE

      Title: RED SNAPPER WITH ACHIOTE PASTE
  Categories: Seafood, Sauces, Barbecue
       Yield: 4 Servings
  
 MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------
 
 MMMMM----------------L.A.TIMES FOOD SECTION 10/94---------------------
       1 c  Annato Paste
       2    (1 lb) fillets red snapper
            OR other firm-fleshed fish,
            Skin on
 
 MMMMM-------------------CITRUS-HABANERO SAUCE------------------------
     1/2 c  Orange juice, fresh squeezed
     1/2 c  Lime juice, fresh squeezed
     1/2 c  Water
     1/3 c  Onion; chopped
       1    Habanero chile; veins &
            - seeds removed, slivered
     1/4 c  Cilantro; chopped
            Salt
       3 tb Oil, optional
 
 MMMMM-----------------------ACHIOTE PASTE----------------------------
       1 c  Annatto (achiote) seeds
      10 lg Cloves garlic
     1/3 c  Quintana Roo oregano, OR
            Mexican oregano
       5 tb Peppercorns
       4 ts Ground cumin
       4 ts Coriander seeds
      10    Whole allspice berries
   1 1/4 c  White vinegar, OR equal
            - combination OF
            Fresh orange juice
            Fresh lime juice
  
       "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO
   COLORADO)"
       Spread Annato (Achiote) Paste on both sides of fish, covering
   well. Place fish in refrigerator 1 to 2 hours.
       In mixing bowl combine orange juice, lime juice, water, onion,
   habanero, cilantro and salt to taste.
       Barbeque fish over hot coals, skin-side down, until seared, 2
   minutes. Or heat 3 tablespoons oil in skillet large enough to
   acocommodate fish until very hot, then place fish in pan, skin-side
   down, and fry until seared, 2 minutes. Place seared fish in 1-inch
   deep baking dish and pour citrus-habanero sauce over. Bake until fish
   is firm to touch and thoroughly cooked, about 5 minutes. Serve
   immediately.
       ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
   oregano, peppercorns, cumin, coriander, allspice and vinegar or juice
   mixture in blender or food processor. Process with on/off motion until
   thoroughly pureed. Add more orange juice or vinegar to give smooth
   paste consistency.
       Keeps indefinitely, if made with vinegar, or up to 3 weeks if
   made with citrus juices. Makes 1 1/2 cups.
       Each serving contains about: 274 calories; 203 mg sodium; 67 mg
   cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein;
   1.86 grams fiber.
       Presented by: Zarella Martinez, L.A. Times article, "Home Ground",
   10/6/94, page H16. "The ricado used in this dish is the basis for many
   Yucatan peninsula dishes. The most famous is cochinita pibil; a
   suckling pig, marinated with this spice paste and wrapped in banana
   leaves, baked in a Mayan earth oven called a pib. Large fish and
   venison or other wild game are also baked in pibs. I slather this
   paste on guinea hens and broil them on the rotisserie, or wrap
   marinated chicken breasts or fish fillets in banana leaves with
   slices of orange and steam the packets. One of my favorite appetizers
   is chicken drummettes baked with this recado.
       "... Quintana Roo oregano comes from a tree, not a shrub, and the
   long leaves turn black when they dry. Mexican oregano can be
   substituted for it."
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