Serve it with black beans and Yucatecan pickled onions.
Ingredients For the recaudo (seasoned achiote paste):
- 14 oz. achiote paste (1 brick)
- 1 TB black pepper
- 2 TB Kosher salt
- 4 TB toasted oregano (see toasted ingredients recipe)
- 2 tsp cayenne pepper
- 2 oz. peeled garlic
- 3 oz. white vinegar
Process all ingredients to obtain a homogeneous paste.
The best fish for this is grouper, but red snapper or sea bass will work. Use whole fish, split and backbone removed, or large fillets. Leave the skin on; do not remove scales if still on.
Coat the flesh side of the fish with recaudo and let it macerate 2 – 3 hours or longer (overnight is preferred).
Coat seasoned flesh side with oil (you can use a brush or put fish on a platter coated with oil).
Cook flesh side on the grill, or under a broiler for 6 – 8 minutes, to get nice grill marks or color.
Turn fish over and keep cooking until flesh is cooked through, but still moist.
Serve immediately, with a hot fresh salsa, hot corn tortillas, lime wedges and (optional) avocado.