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Ingredientes
- 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
Direcciones
- 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.
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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% |
