Pescado al Horno

Pearlescent white fish flakes that pull away easily, infused with a spicy lime juice. The skin is lightly charred and releases notes of cumin and smoky paprika.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 529
• Protein: 79 g
• Carbs: 12 g
• Fat: 15 g

Ingredients

• 1 piece Snapper ( whole, gutted and scaled )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 3 piece Garlic ( pressed into a paste )
• 1 piece Red onion ( finely sliced )
• 1 piece Red bell pepper ( cut into strips )
• 1 piece Hot chili pepper ( minced without seeds )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Fresh cilantro ( chopped for serving )
• 1 tbsp Achiote paste ( diluted in lime juice )

Instructions

1. Fish preparation

   Score the snapper's skin diagonally, three or four times on each side. These incisions allow the marinade to penetrate to the bone for even cooking.

2. Making the Mojo

   Crush the garlic with sea salt in a mortar until a paste forms. Stir in the achiote paste, lime juice, olive oil, cumin, and smoked paprika. The sauce should be brick red and well combined.

3. Marinating and garnishing

   Brush the fish inside and out. Place it in a dish with the sliced red onion and bell pepper. The chili should be scattered to spread its heat without burning.

4. Baking

   Bake at 200°C. Baste halfway through with the juices accumulating at the bottom of the dish. The fish is ready when the flesh is firm to the touch and the vegetables are tender.

Chef's tips

• Check the cooking at the bone: it should be white, no longer translucent at all.
• Don't throw away the cooking juices; that's where all the flavor from the fish and grilled lime is concentrated.

Storage

Consume immediately. Roasted fish loses its texture if reheated.