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4 servings
suggest servings
| 2 | pounds | red snapper fillets | |
| 1/2 | teaspoon | salt | |
| 1 | tablespoon | achiote paste | |
| 1 | teaspoon | oregano | |
| 5 | each | garlic cloves | peeled |
| 6 | each | peppercorns | ground |
| 4 | tablespoons | orange juice | seville |
| 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 4.0g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 427mg | 18% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 61.0g | 121% |
| Vitamin A | 6% | Vitamin C | 20% | |
| Calcium | 12% | Iron | 5% |
* 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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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
I have had this soup in a restaurant. we liked it so much , I want to make it at home.
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