Grilled Red Snapper - Snapper Yucatan style

Preparation

There are two ways to make the spice mix: whole grains, which can then be milled or pulverized.

If you whole spices, toast coriander, cayenne pepper, black pepper, annatto seeds and oregano in a dry skillet over medium heat until you smell, shaking pan often. This should take about 2-3 minutes. Skip this step is that you use powder because their is as hard - burn easily. In addition, toast the spices makes you feel better in the finished dish.

Annatto seeds, which look like small red chips, are the key to this dish. But if you can not find, you can replace most peppers. It will not be the same, but worsened OK.

When toasting and the use of whole spices, ground to a powder in a spice grinder.

Mix all dry ingredients enter in a bowl. In a plastic bag or a plastic container, oil and lemon juice and lime.

Place the fish fillets in the juice container full and move the plane. Now spray the spice mixture on the flesh side of each thread. Do not bother to spice up the part of the skin.

Place the side of the fillets with the skin side down in the container or bag, and marinate in the refrigerator for 2-4 hours.

After marinating the fish to remove, and tap on the side of the skin with a paper towel. Coat with a little oil and place the fillets in a well-oiled, preheated grill.

For this dish, you will need an "open" space on the grill without heat - off part of the burner or a place where there is no coal underneath. This is where you put your fish down. So if you can do for any reason, wait until the fire goes out or turn the burner to its lowest setting.

Grill the fish for 10-15 minutes, depending on thickness. No returns. Otherwise, the network will collapse. That's why you let the skin.

Once the meat flakes near the top of the net, carefully remove the fish and put it on a tray to cool for a minute or two.

Serve with jasmine rice, as a sandwich filling, or break it into pieces and use it for fish tacos; this is my favorite use for this dish.