• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons Annato seeds, soaked in

  2. Water overnight

  3. 1 tablespoon Whole black peppercorns

  4. 6 Whole allspice berries

  5. 1 teaspoon Cumin seeds, toasted

  6. 10 Garlic cloves, peeled,

  7. Minced 1 tablespoon Mexican oregano

  8. teaspoon Ground cinnamon

  9. teaspoon Ground cloves

  10. 2 Bay leaves

  11. 1 cup Orange juice

  12. cup White wine vinegar

  13. 1 cup Vegetable oil

  14. 6 Whole red snapper or grouper

  15. Cleaned, scaled, split

  16. Lengthwise Thinly sliced lime

  17. Thinly sliced red onion

  18. (garnish)

Instructions Jump to Ingredients ↑

  1. Grind annatto seeds, peppercorns, allspice berries and cumin with mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and bay leaves. Add orange juice, vinegar and vegetable oil and whisk until well blended. Open fish (as for book) and arrange in large glass baking dish. Pour marinade over. Cover and refrigerate 2 to 4 hours.

  2. Preheat oven to 375 degrees F. Remove fish from marinade; reserve marinade. Season fish with salt and pepper. Bake fish until cooked through, basting occasionally with marinade, about 45 minutes.

  3. Transfer fish to plates. Garnish with lime and red onion.

  4. Yield: 6 servings TOO HOT TAMALES SHOW #TH6337


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