Mix the achiote paste with the citrus juices and zest. Cover all surfaces of the fish with the mixture. Place the fish in the refrigerator and leave to marinate for 30 minutes to 1 hour.
Place the fish on a grill preheated to medium, skin-side down. When the fish is about halfway done (after about 5 minutes), turn it and continue cooking for another 3 minutes. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.
The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find it, wash the leaf and place it on the grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.
Serves 4 - 6
Reprinted with permission from © 500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need, by Paul Kirk, published by Sellers Publishing click for book review
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