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Huachinango Tikin Xic

2 lb Red Snapper
1/2 ts Salt
1 tb Achiote Paste*
1 ts Oregano
5 Garlic cloves, peeled
6 Peppercorns, ground
4 tb Seville Orange Juice*
3 tb Water
Olive Oil


*If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill.

When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness.


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