Tikin Xik, Grilled Seasoned Fish

Serves 6

Ingredients:
1 T achiote paste
1/4 t peppercorns
1 1/2 t salt
1/4 t oregano, toasted
1/4 t hot paprika
3 cloves garlic
1/4 C Seville orange juice

2 groupers or red snappers, 2 1/2 lb each, deboned and heads removed, opened flat (if this isn't possible, use a 1" fillet, with skin)
a little olive oil

optional garnishes:
habenero, minced
sliced avocado
tomato, chopped

Method: Blend the achiote, black pepper, salt, oregano, paprika, garlic and orange juice to make a paste. Spread over the flesh of the fish and set aside in the fridge several hours or overnight. Prepare the grill to high. Brush the seasoned side of the fish with oil and grill, starting with the flesh side, for 8-10 min per inch of thickness, flipping half way through. Serve hot with tortillas and garnishes.