Red Snapper with Achiote Paste

      1 c  Annato Paste                             OR other firm-fleshed fish,
      2    (1 lb) fillets red snapper               Skin on

     --CITRUS-HABANERO SAUCE     --
    1/2 c  Orange juice, fresh squeezed             - seeds removed, slivered
    1/2 c  Lime juice, fresh squeezed        1/4 c  Cilantro; chopped
    1/2 c  Water                                    Salt
    1/3 c  Onion; chopped                      3 tb Oil, optional
      1    Habanero chile; veins &

      -ACHIOTE PASTE      -
      1 c  Annatto (achiote) seeds             4 ts Coriander seeds
     10 lg Cloves garlic                      10    Whole allspice berries
    1/3 c  Quintana Roo oregano, OR        1 1/4 c  White vinegar, OR equal
           Mexican oregano                          - combination OF
      5 tb Peppercorns                              Fresh orange juice
      4 ts Ground cumin                             Fresh lime juice

      "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO
  COLORADO)"

      Spread Annato (Achiote) Paste on both sides of fish, covering well.
  Place fish in refrigerator 1 to 2 hours.

      In mixing bowl combine orange juice, lime juice, water, onion,
  habanero, cilantro and salt to taste.

      Barbeque fish over hot coals, skin-side down, until seared, 2 minutes.
  Or heat 3 tablespoons oil in skillet large enough to acocommodate fish
  until very hot, then place fish in pan, skin-side down, and fry until
  seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour
  citrus-habanero sauce over. Bake until fish is firm to touch and
  thoroughly cooked, about 5 minutes. Serve immediately.

      ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
  oregano, peppercorns, cumin, coriander, allspice and vinegar or juice
  mixture in blender or food processor. Process with on/off motion until
  thoroughly pureed. Add more orange juice or vinegar to give smooth paste
  consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if
  made with citrus juices. Makes 1 1/2 cups.

      Each serving contains about: 274 calories; 203 mg sodium; 67 mg
  cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein; 1.86
  grams fiber.

      Presented by: Zarella Martinez, L.A. Times article, "Home Ground",
  10/6/94, page H16. "The ricado used in this dish is the basis for many
  Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling
  pig, marinated with this spice paste and wrapped in banana leaves, baked
  in a Mayan earth oven called a pib. Large fish and venison or other wild
  game are also baked in pibs. I slather this paste on guinea hens and broil
  them on the rotisserie, or wrap marinated chicken breasts or fish fillets
  in banana leaves with slices of orange and steam the packets. One of my
  favorite appetizers is chicken drummettes baked with this recado.

      "... Quintana Roo oregano comes from a tree, not a shrub, and the long
  leaves turn black when they dry. Mexican oregano can be substituted for
  it."