Recipe: Grilled Achiote-Rubbed Red Snapper
August 29, 2011
If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in. Get the recipe here.