Pescado En Achiote
                                                              

INGREDIENT:
3 TBSP ORANGE JUICE
3 TBSP LIME JUICE
3 TSP VINEGAR (WHITE DISTILLED)
1/4 CUP ACHIOTE
1 TSP MEXICAN OREGANO
1 SPRIG PER FISH OF EITHER CILANTRO, EPIZOTE OR PARSLEY
1/2 TSP SEA SALT
2 GARLIC GLOVES (FINELY CHOPPED)
(2) 3 FT. LONG BANANA LEAVES (IF BANANA LEAVES ARE NOT AVAILABLE YOU CAN USE ALUMINUM FOIL)
LITTLE OLIVE OIL
4 PIECES OF WHITE FISH

DIRECTIONS:
MAKE THE MARINADE BY COMBINING ORANGE JUICE, LIME JUICE,VINEGAR, MEXICAN OREGANO, GARLIC, ACHIOTE AND SEA SALT.
ADD FISH TO MARINADE AND LEAVE FOR AN HOUR.
BANANA LEAVES CAN BE SOAKED IN WATER FOR 30 TO 60 MINUTES AND THEN LET DRY OR PARTIALLY DRY BEFORE COOKING (WE DIDN'T DO THIS AND IT TURNED OUT FINE).
LESLIE PUT TWO PIECES OF FISH IN ONE BANANA LEAF WITH EITHER A PIECE OF CILANTRO OR EPIZOTE ON EACH FISH.
MAKE A LITTLE PACKET BY FOLDING THE FISH SEVERAL TIMES IN THE LEAF MAKING SURE YOU PUT THE SHINY SIDE OF THE LEAF DOWN.
BRUSH A LITTLE OIL ON THE LEAF TO PREVENT STICKING.
WE USED A BRICK GRILL WITH WOOD CHIPS AND IT TOOK ABOUT 10MIN.