Prepare a charcoal grill for indirect cooking over medium-high heat.
Wash the fish thoroughly and dry with paper towels. Sprinkle inside and out with the salt and pepper.
Dissolve the achiote paste in the sweet orange juice, sour orange juice and vinegar. Rub the fish very well, inside and out, with the mixture. Refrigerate for 3 hours.
Place the fish on a banana leaf and arrange the pimiento strips, red onions, tomatoes and garlic on top. Sprinkle with the oregano.
Transfer the banana leaf to the grill and cook, covered, until the fish is cooked through, about 15 minutes.
Serve with rice and refried beans, accompanied by tortillas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of El Fish Fritanga, Cancun, Mexico
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