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Grilled Red Snapper

1 Whole red snapper; split and butterflied, (about 2 pounds worth)
1/2 c Achiote paste
1/2 c Orange juice
3 tb Lemon juice
3 tb Lime juice

Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place inrefigerator 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. Top with heated salsa.

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