Instructions: "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO Spread Annato (Achiote) Paste on both sides of fish, covering well.

Place fish in refrigerator 1 to 2 hours.

In mixing bowl combine orange juice, lime juice, water, onion, habanero, cilantro and salt to taste.

Barbeque fish over hot coals, skin-side down, until seared, 2 minutes.

Or heat 3 tablespoons oil in skillet large enough to acocommodate fish until very hot, then place fish in pan, skin-side down, and fry until seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour citrus-habanero sauce over. Bake until fish is firm to touch and thoroughly cooked, about 5 minutes. Serve immediately.

ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic, oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in blender or food processor. Process with on/off motion until thoroughly pureed. Add more orange juice or vinegar to give smooth paste consistency.

Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices.

Makes 1 1/2 cups.

10/6/94, page H16. "The ricado used in this dish is the basis for many Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling pig, marinated with this spice paste and wrapped in banana leaves, baked in a Mayan earth oven called a pib. Large fish and venison or other wild game are also baked in pibs. I slather this paste on guinea hens and broil them on the rotisserie, or wrap marinated chicken breasts or fish fillets in banana leaves with slices of orange and steam the packets. One of my favorite appetizers is chicken drummettes baked with this recado.

"... Quintana Roo oregano comes from a tree, not a shrub, and the long leaves turn black when they dry. Mexican oregano can be substituted for it."

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