Red Snapper With Achiote Paste

1 cup Annato Paste
2 fillets red snapper -- (1 lb.)
OR other firm-fleshed fish skin on

***CITRUS-HABANERO SAUCE***
1/2 cup orange juice -- freshly squeezed
1/2 cup lime juice -- freshly squeezed
1/2 cup water
1/3 cup onion -- chopped
1 habanero chile, veins, seeds removed -- slivered
1/4 cup cilantro -- chopped
salt
3 tablespoon oil -- optional

***ACHIOTE PASTE***
1 cup annatto -- (achiote) seeds
10 cloves garlic
1/3 cup Quintana Roo oregano -- OR
Mexican oregano
5 tablespoon peppercorns
4 teaspoons ground cumin
4 teaspoons coriander seeds
10 whole allspice berries
1-1/4 cups white vinegar
- combination of fresh orange juice and fresh lime juice

"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Grill fish over hot coals, skin-side down, until seared, 2 minutes. Serve immediately.

ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups.

Source: Zarella Martinez,