the spice i used is called ACHIOTE spice.
it's made from the ground up seeds of the Annatto plant.
it's a old Mayan spice and the used it on fish,fowl,meat and vegetables.
if you GOOGLE it, you'll find online sites to purchase it, as well as recipe books.
one i looked at was La Perla spice company.
they have history of it and some good starter kits.
i compared it to "brown sugar" because it's sort of gooey because of the oil in the seeds.
it comes in "bricks"(like a lot of things from south of the border) !!
you could probably could  get it from a good Mexican food store if there is one in your area?
i love HOT spicy food but in this case, it's only spicy!!
it's just adds a wonderful flavor to grilled fish and in the case of lake trout, turns the skin a crusty red color, sort of like the color of barbeque ribs!
the mexican girls at work tell me that you can use it to color and flavor just about anything!!
after tryin it, i'll make it a staple in the seasoning kit!!!

Always looking for a new spice to try.  I ordered some online can't wait to try it.

Thanks for the idea, St.  Bought some and nosed around the web for some recipes.  Found several suggestions to combine achiote with ground coriander seeds in about equal quantities.  I like it a lot.

I made a rub for a pork tenderloin with pretty much equal parts of achiote, allspice, coriander, fennel seed and black pepper.  Rubbed, let it sit for a few hours, and broiled it 10 minutes a side.  It was a big hit.