Pescado a la Plancha

Pearly, juicy red snapper flesh under an intensely grilled, crispy skin. The sharp acidity of lime cuts through the chili heat for a bold, straightforward balance.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 484
• Protein: 64 g
• Carbs: 13 g
• Fat: 18 g

Ingredients

• 1200 g Snapper ( whole, gutted and scaled )
• 3 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 4 piece Garlic ( cloves, degermed )
• 50 ml Extra virgin olive oil
• 1 tbsp Hot pepper en poudre ( guajillo or ancho type )
• 1 piece Fresh cilantro ( bunch, chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 40 g Achiote paste ( annatto paste )

Instructions

1. Prepare the adobo

   Crush the garlic in a mortar until it forms a paste. Mix with the achiote paste, lime juice, olive oil, chili powder, and sea salt. The marinade should be thick and deep red.

2. Marinate the fish

   Score the snapper skin three times on each side. Generously brush the inside and outside with the preparation. Let it rest in the fridge so the flavors penetrate the flesh.

3. Heat the plancha

   Heat the plancha until it is smoking hot. A drizzle of oil should sizzle instantly on contact with the metal.

4. Sear

   Place the fish. Do not touch it for 4 minutes to allow the crust to form. Flip it when the skin releases from the metal on its own without sticking.

5. Finishing

   Drizzle with a final squeeze of lime. The flesh should be opaque at the center but still tender. Sprinkle with chopped fresh cilantro at the last moment.

Chef's tips

• If the fish sticks, the Maillard reaction isn't finished: wait one more minute before flipping.
• Dry the fish skin perfectly with paper towels before marinating for maximum crispiness.

Storage

Enjoy immediately off the plancha. Grilled fish does not reheat well as it dries out the flesh.