- 1 whole red snapper, split and butterflied (about 2 pounds worth)
- 1/2 cup/120 mL achiote paste
- 1/2 cup/120 mL orange juice
- 3 tablespoons/45 mL lemon juice
- 3 tablespoons/45 mL lime juice
1. Mix achiote paste (you should be able to find it in a Mexican or international market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours.
2. Preheat grill for medium heat. Once hot, oil grates a few times and place fish skin side down. When fish is about halfway done (about 5 minutes), turn and continue cooking for another 3 minutes. The fish is done when the internal temperature reaches between 145 to 150 degrees F/60 to 65 degrees C.
You should be able to lift the central bone out easily when the fish is cooked. Remove from heat, cut into portion sizes and top with a salsa of your choosing.
3. The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.