|Grilled Red Snapper (Tix n Xic)
1 whole red snapper, split and butterflied (about 2 pounds worth) or other fish (filets of grouper, mahi-mahi, etc)
1/2 cup achiote paste
1/2 cup orange juice
3 tablespoons lemon juice
3 tablespoons lime juice
Mix achiote paste with citrus juices. Cover all surface of the fish. Place in refrigerator 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 if using snapper.
Serve with heated flour or corn tortillas, lettuce, fresh salsa, avocado slices, lettuce or cabbage, and slices of lime. Can add grated cheese and/or sour cream if desired.