Entree: Mexico – Quintana Roo / Caribbean Coast – Pescado a la Talla (Butterflied whole fish marinated with achiote and chile adobo then grilled until charred and fragrant)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

1 butterflied whole red snapper, approx. 3 lb (1.36 kg) gross; estimated 680 g edible raw fish, assuming about 50% edible yield after bones and other inedible parts
4 tbsp (60 g) achiote paste
2 tbsp (15 g) guajillo chile powder
1/4 cup (60 ml) white vinegar
1/4 cup (60 ml) orange juice
2 tbsp (30 ml) vegetable oil
3 garlic cloves, smashed
2 tsp (8 g) kosher salt
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano
2 large banana leaves (optional), rinsed and warmed to make flexible
Lime wedges for serving
2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Make the adobo by whisking together achiote paste, guajillo chile powder, white vinegar, orange juice, vegetable oil, smashed garlic, salt, cumin, and oregano until a smooth, spreadable paste forms. If too thick, add 1–2 tbsp (15–30 ml) water.
2. Lay the butterflied fish skin-side down on a work surface or on a warmed banana leaf. Spread the adobo evenly over the flesh side and along cut edges. Let marinate 30–60 minutes in the refrigerator.
3. Prepare a medium-high grill (or preheat a cast-iron griddle) and oil the grates. If using banana leaves, place the fish on the leaf and set the leaf directly on the grill to protect the fish and add aroma.
4. Place the fish flesh-side down on the grill and cook 6–10 minutes until flesh has set and develops char marks. Flip carefully and cook skin-side down another 6–8 minutes, until internal temperature reaches 145°F (63°C) and flesh flakes easily.
5. Transfer fish to a cutting board, let rest 5 minutes, then transfer to a platter. Garnish with chopped cilantro and serve with lime wedges.