Pescado a la Plancha
Ingredients
- 1,200 gSnapper (whole, gutted and scaled)
- 3 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 4 pcGarlic (cloves, degermed)
- 50 mlExtra virgin olive oil
- 1 tbspHot pepper en poudre (guajillo or ancho type)
- 1 pcFresh cilantro (bunch, chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 40 gAchiote paste (annatto paste)
Method
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.
- 1
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
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 until it is smoking hot. A drizzle of oil should sizzle instantly on contact with the metal.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Enjoy immediately off the plancha. Grilled fish does not reheat well as it dries out the flesh.
