Print
Email
Add a photoServings: 1
Ingredients
- 1 whl red snapper, split and butterflied, (about 2 pounds worth)
- 1/2 c. Achiote paste
- 1/2 c. Orange juice
- 3 Tbsp. Lemon juice
- 3 Tbsp. Lime juice
Directions
- Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place inrefigerator and let sit for at least two hrs. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 min) turn and continue cooking another 3 min. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 243g | |
| Calories 107 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 21mg | 1% |
| Potassium 476mg | 14% |
| Total Carbs 20.67g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.28g | 8% |
| Protein 7.04g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
