Grilled Red Snapper Recipe

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Ingredients:

Serving

1 whole red snapper, split and butterflied (about 2 lb worth)
1/2 cup achiote paste
1/2 cup orange juice
3 tbsp lemon juice
3 tbsp lime juice

Directions:

Mix achiote paste (you should be able to find it in a Mexican or international market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours. Light grill and get a medium flame. Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. 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.
The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	494.53 Kcal (2070 kJ)
Calories from fat	233.35 Kcal
		% Daily Value*
Total Fat	25.93g	40%
Cholesterol	83.9mg	28%
Sodium	678.13mg	28%
Potassium	1032.84mg	22%
Total Carbs	4.82g	2%
Sugars	3.05g	12%
Protein	53.84g	108%
Vitamin C	28mg	47%
Calcium	137.4mg	14%

Amount Per 100 g
Calories	159.37 Kcal (667 kJ)
Calories from fat	75.2 Kcal
		% Daily Value*
Total Fat	8.36g	40%
Cholesterol	27.04mg	28%
Sodium	218.53mg	28%
Potassium	332.84mg	22%
Total Carbs	1.55g	2%
Sugars	0.98g	12%
Protein	17.35g	108%
Vitamin C	9mg	47%
Calcium	44.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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