| | LARRY LUTTROPP FVKC70A |
| | L.A.TIMES FOOD SECTION 10/94 |
| 1 | c | Annato Paste |
| 2 | | (1 lb) fillets red snapper |
| | OR other firm-fleshed fish, |
| | Skin on |
| | CITRUS-HABANERO SAUCE |
| 1/2 | c | Orange juice, fresh squeezed |
| 1/2 | c | Lime juice, fresh squeezed |
| 1/2 | c | Water |
| 1/3 | c | Onion; chopped |
| 1 | | Habanero chile; veins & seeds removed, slivered |
| 1/4 | c | Cilantro; chopped |
| | Salt |
| 3 | tb | Oil, optional |
| | ACHIOTE PASTE |
| 1 | c | Annatto (achiote) seeds |
| 10 | lg | Cloves garlic |
| 1/3 | c | Quintana Roo oregano, OR |
| | Mexican oregano |
| 5 | tb | Peppercorns |
| 4 | ts | Ground cumin |
| 4 | ts | Coriander seeds |
| 10 | | Whole allspice berries |
| 1 1/4 | c | White vinegar, OR equal combination OF |
| | Fresh orange juice |
| | Fresh lime juice |
