Grilled Red Snapper

Ingredients

1 pound whl red snapper, split and butterflied, (about 2 worth)
1/2 cup Orange juice
3 tablespoons Lemon juice
3 tablespoons Lime juice

Preparation

1
Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place inrefigerator and let sit for at least two hours. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.

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Yield:

1.0 servings

Added:

Friday, February 19, 2010 - 2:37am

Creator:

Anonymous

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