Equipment
* optional
Ingredients
Red Snapper
- 2500 g red snapper, scaled, gutted, butterflied
- 67 g mayonnaise
- 30 ml lime juice
- 18 g sea salt
- 1½ g black pepper
- 125 g unsalted butter, melted
Sauce
- 10 guajillo chillies, seeded and stemmed
- 5 ancho chillies, seeded and stemmed
- 4 tomato, peeled and seeded
- 2 garlic, grated
- 30 ml white vinegar
- 4 whole cloves
- 40 g onion, diced
- 1 g mexican oregano
- 1½ g thyme, chopped
- 1½ g marjoram, chopped
- 1 g ground cumin
- 250 ml water
- 30 g unsalted butter
- 30 ml vegetable oil
- 2 g salt
- 1 g black pepper
Salsa
- ½ pineapple, peeled and sliced
- 1 bird's eye chili, finely chopped
- 2 lime, juiced
- 1 white onion, finely chopped
- 6 g cilantro, finely chopped
Nutrition (per serving)
Method
Preheat the grill using citrus wood and grease the rack. Position the rack 20cm above the coals. If using an oven, preheat to 180°C (356°F).
Whisk mayonnaise, lime juice, sea salt, and black pepper in a bowl. Coat the fish thoroughly with this mixture and rest at room temperature for 20 minutes.
Soak dried chillies in hot water for 10 minutes until soft. Drain and blend with tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, cumin, and 250ml water until smooth.
Melt 30g butter with oil in a pan and add the blended mixture. Simmer for 20 minutes until thickened, season with salt and pepper, then cool to room temperature.
Place the fish skin-side down on the grill. Cook for 15-20 minutes while basting with the chili sauce.
Flip the fish and baste with melted butter. Grill for another 10-15 minutes until the internal temperature reaches 63°C (145°F). If baking, cook on a tray for 25-30 minutes, basting with sauce and butter.
Sear pineapple slices on a griddle pan for 2 minutes per side. Dice the fruit and mix with chili, lime juice, onion, and cilantro.
Transfer the fish to a serving plate. Serve immediately with the salsa and lime wedges on the side.
Chef's Notes
- For the best flavor, use fresh, high-quality guajillo and ancho chilies. Toasting them lightly before soaking can deepen their smoky notes.
- Don't overcrowd the grill. Ensure good airflow around the fish for even cooking and optimal charring.
- The mayonnaise-based marinade helps create a crispy skin and moist flesh. Ensure the fish is at room temperature before grilling for even cooking.
- Taste and adjust the seasoning of the chili sauce and salsa before serving. The balance of heat, acidity, and sweetness is key.
- Citrus wood is traditional for grilling this dish, imparting a subtle, fruity aroma. If unavailable, mesquite or a blend of fruitwoods will also work well.
Storage
Refrigerator: 2 days — Store fish and salsa in separate airtight containers.
Reheating: Reheat gently in a 150°C (300°F) oven until warmed through to avoid drying out the flesh.
