Grilled Red Snapper

Photo: flickr user rick

Ingredients

1 pound whl red snapper, split and butterflied, (about 2 worth)

1/2 cup Achiote paste

1/2 cup Orange juice

3 tablespoons Lemon juice

3 tablespoons Lime juice

Preparation

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.