*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Groupers or red snappers
                         -(about 2 1/2 pounds each)
   Yield: 6 servings
   Do not have the scales removed from the fish.  Have
   the heads and tails removed and the fish opened out
   flat in one piece. Remove the backbone. 1 tablespoon
   ground achiote (annato) seeds Available in the Latin
   American food section of most supermarkets and Latin
   American and Carribean markets. 1/4 teaspoon
   peppercorns 1 1/2 teaspoons salt, or to taste 1/4
   teaspoon oregano, lightly toasted in a small frying
   pan 1/4 teaspoon hot paprika 3 cloves garlic, peeled
   1/4 cup Seville orange juice, or mild white vinegar
   In a blender or food processor, blend all the
   ingredients together to a smooth paste.  Spread the
   paste over the flesh of the fish and set it aside to
   season for several hours of every night.
   Brush the seasoned side of the fish with a little
   olive oil and cook it, seasoned side down, over the
   charcoal or under the broiler for about 10 minutes.
   Turn the fish over and cook it on the skin side for a
   slightly longer period or until the flesh is _just_
   cooked through - about 15 to 20 minutes, depending on
   the fish.
   Serve the fish hot with fresh tortillas, so that
   everyone can make his own tacos, with small dishes of
   the following served separately:
   Toasted oregano Chopped chiles habaneros or cayennes
   Sliced avocado Pickled onion rings (does anybody
   really want this recipe!?) Sliced tomato Sliced
   Seville oranges
   Source: The Cuisines of Mexico, by Diana Kennedy
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