Instructions: * Note: Cooked Annatto Seeds - For one tablespoon of seeds, instructions are to place the seeds in 1/2 cup water in a small pan. Bring to a boil, simmer for 2 to 3 minutes, then remove from heat and leave the seeds overnight to soften. Alternatively, omit cooking and soaking and grind the seeds in a coffee grinder.

Puree the annatto seeds and the liquid with the garlic and salt, then mix with the Spicy Mexican Marinade, adding the cinnamon and cloves.

Rub the annatto-spice mixture on both sides of the fish steaks. Place in a shallow dish and marinate at room temperature for 30 to 60 minutes, or in the refrigerator for up to 3 hours.

Prepare a charcoal fire or preheat a gas grill. If using dried bay leaves, soak them in cold water until softened. Place the bay leaves on the coals to produce fragrant smoke.

Remove the fish steaks from the marinade. Cook the steaks over medium-hot coals for about 5 minutes, until golden brown and cooked through on one side, then turn, using a large spatula, and cook the other side.

Serve immediately, sprinkled with chopped onion, avocado, cilantro, tomatoes, and pickled chilies. Garnish with bay leaves and lemon wedges.

Variation: Mayan Fish with Tropical Flavor - To serve, omit the diced vegetables. Drizzle unsweetened canned coconut milk over the hot fish and serve with diced banana and tomato and lime wedges.

This recipe yields 4 servings.

Comments: This traditional recipe, from the Caribbean shores of Mexico, dates back to Mayan times. A whole fish such as snapper, tilapia, or bass may be used instead of the fish steaks or fillets. Corn tortillas and black beans make delicious accompaniments.

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