For the recado (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 filets. Leave the skin on; do not remove scales if still on.

Coat the flesh side of the fish with recado 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 grill or under 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.