Grilled Fish With Recado

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SF Gate


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-- About 1/2 cup of Achiote Recado (see recipe in article link)

2 pounds of whole fish, center cut, butterflied open or large fish fillets of red snapper, sea bass or Alaskan salmon

12 to 14-inch length of heavy-duty foil

2 to 3 teaspoons olive oil

1/2 cup red onion sliced into rings

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