Ingredients: 2 lbs red snapper or grouper, cleaned, head, tail & spine removed, split down middle to lie flat 3 oz achiote paste 1/3 cp bitter (Seville) orange juice, or mix regular orange juice with equal parts cider 1/2 tsp black pepper 5 cloves garlic, peeled 1 tsp oregano 1/2 tsp salt olive oil

Achiote paste:
2 T annatto (achiote) seeds (available in Hispanic grocery stores or online)
4 large garlic cloves, roasted in skillet until charred, then peeled & pressed
1 tsp dried oregano leaves
1 tsp cumin seeds
6 whole allspice berries
1 tsp sea salt
4 T lime juice

Combine the annatto seeds, cumin seeds, oregano, allspice berries and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl mix the powder with the garlic and lime juice. Store in an airtight container in the refrigerator. Makes about 1/2 cup.

Methods:

1. Combine all ingredients except fish and olive oil in a blender and process into a smooth paste. Smear paste over fleshy side of fish and marinate for 3 hours or overnight.
2. When ready to cook, coat fish with olive oil and grill over low coals until done.
3. Traditionally served with purple onion slices marinated in olive oil, vinegar, salt, pepper & thyme.