Grilled Red Snapper

In a bowl mix together the achiote paste with the orange, lemon and lime juice and spread over all surfaces of the Red Snapper.

Place into a shallow dish which you then cover before putting in the refrigerator to rest for at least 2 hours.

Just before the fish comes out of the refrigerator start up the barbecue and place the grill about 6 inches above the heat source as you want to cook this fish on a medium heat.

Once the barbecue has heated up lightly oil the grill and then place the Red Snapper on it skin side down and leave it there for about 5 minutes.

Then after this time turning the fish over and let it cook for a further 3 minutes.

You will notice that the fish is done when the juices begin boiling and also you will find removing the central bone is easy because it simply lifts out when the fish is cooked.

If you would like to cook the fish in the same way that Mexican people do then try and get a banana leaf on which to place it when cooking.

If you can make sure that the leaf is still wet when you place it on the grill first before adding the fish.

Not only will this prevent the fish from sticking to the grill but also help to stop it from falling apart as you turn it over.