Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Annato Paste
   2      fillets       red snapper -- (1 lb.)
                        OR other firm-fleshed fish
                        skin on
                        ***CITRUS-HABANERO SAUCE***
     1/2  cup           orange juice -- freshly squeezed
     1/2  cup           lime juice -- freshly squeezed
     1/2  cup           water
     1/3  cup           onion -- chopped
   1                    habanero chile, veins, seeds removed -- slivered
     1/4  cup           cilantro -- chopped
                        salt
   3      tablespoons   oil -- optional
                        ***ACHIOTE PASTE***
   1      cup           annatto -- (achiote) seeds
  10      cloves        garlic
     1/3  cup           Quintana Roo oregano -- OR
                        Mexican oregano
   5      tablespoons   peppercorns
   4      teaspoons     ground cumin
   4      teaspoons     coriander seeds
  10      whole         allspice berries
   1 1/4  cups          white vinegar
                        - combination of
                        fresh orange juice and fresh lime juice

Preparation:

"RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO COLORADO)" Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste. Grill fish over hot coals, skin-side down, until seared, 2 minutes. Serve immediately. ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices. Makes 1 1/2 cups.