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Huachinango Tikin Xic
Ingredients: 2 lbs snapper fillets
1/2 tsp salt
1 Tbsp achiote paste (substitute 1 Tbsp ground annato seed)
1 tsp oregano
5 cloves garlic, peeled
6 peppercorns, ground
4 Tbsp Seville orange juice (substitute 2 Tbsp regular orange juice and 2 Tbsp cider vinegar)
3 Tbsp water
olive oil
1. Combine all ingredients except fish and olive oil in a blender. Blend into a smooth paste.
2. Smear the paste onto the fleshy side of the fillet. Marinate overnight.
3. When ready to cook, coat both sides of fillets with olive oil.
4. Grill for 7-10 minutes per side, depending on thickness. Fish will flake easily when cooked.