Ingredients
3 1/2 ounces achiote paste
2 allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
1/4 teaspoon dried oregano, preferably Mexican
2 garlic cloves
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1/4 cup white vinegar
1 teaspoon coarse salt
4 skinless red snapper fillets (3 pounds)
Vegetable oil, for brushing
Lemon wedges, for serving
Cebollas Encurtidas
Salsa Roja for Pescado Tikin Xik
Preparation
Puree all ingredients except fish, oil, and lemon in a blender until smooth. Place fish in a nonreactive container, and pour marinade over the fish; turn to coat evenly. Refrigerate, covered, 1 hour.
Preheat oven to 400 degrees. Brush a baking sheet with oil. Remove fish, letting excess marinade drip off, and arrange in a single layer on sheet; brush with remaining oil. Bake until fish is firm and cooked through, about 15 minutes. Serve hot, with lemon wedges on the side.
