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6 hours
Prep: 15 minutes
Cook: 30 minutes
251 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | pounds | red snapper, whole fish | |
| 1/2 | teaspoon | salt | |
| 1 | tablespoon | annato seeds | ground |
| 1 | teaspoon | oregano | |
| 5 | each | garlic cloves | peeled |
| 6 | each | peppercorns | ground |
| 4 | tablespoons | orange juice | |
| 3 | tablespoons | water | |
| 1 | x | olive oil |
Combine all ingredients except fish and olive oil in a blender.
Blend completely to a paste. Smear the paste onto the fleshy side of the snapper.
Allow to marinate overnight. Heat up a charcoal grill.
When ready, coat each piece of snapper in olive oil.
Then cook approximately 7-10 minutes per side, depending on thickness.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 443mg | 18% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 47.0g | 95% |
| Vitamin A | 5% | Vitamin C | 20% | |
| Calcium | 10% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How about a margarita party? Before we break out the blender let's discuss ingredients. The traditional margarita...
Very good & easy. Best eaten hot, although even leftovers 2 days later were good.
NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.
