Seafood Recipes of Yucatan

2 whole fish, such as grouper

olive oil

achiote marinade(see recipe below)

Remove heads and tails from fish, but do not de-scale. Open flat and remove the back-bone. Spread the achiote marinade over the flesh of the fish and let marinate a few hours or overnight.

On the serving day: brush the seasoned side of the fish with a little olive oil and cook it, seasoned side down, for 10 minutes over hot coals. Turn the fish over and cook for about 10 to 15 minutes more, until the flesh is cooked through.

Buen provecha!

¼ cup achiote paste

2 cups sour orange juice

1 tsp garlic, chopped

1 Tbsp. olive oil

1 Tbsp. sugar

1 pinch ground cumin

1 pinch oregano

salt and pepper to taste

Combine all ingredients and use to marinate whole fish, meat, or poultry overnight. Grill and serve with tortillas, onions, and salsa.