James's Snapper Huachinango
2 lb red snapper
1/2 tsp salt
1 tbsp achiote paste*
1 tsp oregano
5 garlic cloves, peeled
6 peppercorns, ground
4 tbsp seville orange juice*
3 tbsp water
1 olive oil
*If you don't have achiote paste, substitute 1 T. annato seed,
ground.
* If you don't have Seville orange juice, substitute 2 T
orange juice and and 2 T cider vinegar.
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.
Serve with Banana Salsa
THAI BANANA SALSA
1 large firm-ripe banana
1 tsp oriental sesame oil
1/2 cup chopped golden raisins
2 tbsp chopped fresh cilantro
1 tsp grated lemon peel
1 tsp Japanese chili spice
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.
First
Class Stamp
May 16, 1971
8 cents per 1 oz.