Pescado En Tikin-Xic'(Grilled Fish with Recado Colorado)
Source: El Restaurante Mexicano
Serves 4

3/4 c. Recado Colorado (annatto seed seasoning)-recipe follows
2 T. vegetable oil
1 c. bitter (Seville) orange juice, or 1/2 c. sweet orange juice combined with 1/2 c. lime juice
1 t. salt, or to taste
2 1-1/2- to 2-lb. whole red snappers, scaled and split lengthwise, or 2 pounds snapper or grouper fillets
4 to 6 bay leaves
1 c. Cebollas Encurtidas (pickled onions)
4 plum tomatoes, sliced
2 or 3 lines, cut into wedges

In a mixing bowl, dissolve Recado Colorado in vegetable oil, then stir in orange juice. Season with salt. Place each fish in large glass or ceramic dish and rub the flesh generously with seasoning mixture. Scatter the bay leaves over the fish and marinate, refrigerated, for at least 1 hour or overnight.

Prepare a wood, charcoal, or gas grill. Remove the fish from the dish, reserving the marinade. If you have a grilling basket, place a banana leaf, rib side down, in the basket and arrange the fish on top, skin side up. Or, instead of a banana leaf, oil a piece of aluminum foil and place it, oiled side up, in the basket and arrange the fish on top.

Place basket on the grill and cook for 15 minutes. Then turn the basket over, baste the fish with the reserved marinade, and cook on other side for 15 minutes. The fish should flake easily with a fork.

(Or, place leaf or foil directly on grill rack and arrange the fish on it, skin side down. Grill, basting frequently with the reserved marinade, until the fish flakes easily, 20 to 30 minutes.)

Starting at the tail, gently lift out the backbone and pull off the fins. Discard the bones and arrange the fish on a platter. Garnish with cebollas, tomatoes, and lime wedges, and serve immediately.

Note: You also can prepare this dish in an oven. Preheat to 375 degrees F. Place fish in oiled baking pan and bake, basting frequently, until it flakes easily, 20 to 30 minutes.

This fish is spicy, but if you would like it even hotter, do as the Maya do and make a quick table salsa. Combine 1/4 c. lime juice with a little chopped onion and cilantro, 1 or 2 slices habanero chile, and salt to taste.
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The Recado Colorado

1 white onion, unpeeled, roasted
2 sm. heads garlic, unpeeled, roasted
3 T. annatto (achiote) seeds
1 1-in. piece cinnamon stick (preferably Mexican), crushed
8 whole cloves
6 allspice berries
1/2 t. cumin seeds
1-1/2 t. dried oregano (preferably Mexican)

Peel roasted onion and garlic. Quarter the onion. Place onion and garlic cloves in food processor or blender, and puree. Using electric spice mill or mortar and pestle, grind annatto seeds, cinnamon, peppercorns, cloves, allspice, cumin, and oregano to a powder.

Add spice mixture to the onion and garlic, and blend to form a paste. Store the recado in an airtight container in the refrigerator. It should be good for several weeks