Grilled Mexican-style Fish with Zesty Marinade

Ingredients

• 1 whole red snapper or sea bass, cleaned and scaled (approximately 2 pounds / 900g) 1 whole red snapper or sea bass, cleaned and scaled (approximately 2 pounds / 900g)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 2 limes Juice of 2 limes
• Juice of 1 orange Juice of 1 orange
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): Approximately 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lime juice, orange juice, achiote paste, cumin, paprika, oregano, salt, black pepper, and olive oil. Mix well to form a smooth marinade.
2. 2.
   Make diagonal cuts on both sides of the fish, about 1 inch apart, to help the marinade penetrate.
3. 3.
   Place the fish in a shallow dish and pour the marinade over it, ensuring it coats both sides. Allow the fish to marinate in the refrigerator for at least 1 hour, preferably overnight.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the fish from the marinade and shake off any excess. Reserve the marinade for basting.
6. 6.
   Place the fish on the grill and cook for about 6-8 minutes per side, or until the flesh is opaque and easily flakes with a fork. Baste the fish with the reserved marinade during grilling.
7. 7.
   Once cooked, transfer the fish to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Achiote paste — If you can't find achiote paste, you can substitute it with a mixture of paprika, ground cumin, and annatto powder for a similar flavor profile.

Tips & Tricks

• Make sure to oil the grill grates before placing the fish to prevent sticking.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Serve the fish with warm tortillas and a side of Mexican rice for a complete meal.
• If you prefer a spicier marinade, add some chopped jalapeños or a pinch of cayenne pepper to the mixture.
• Experiment with different types of fish, such as snapper, sea bass, or trout, to find your favorite flavor combination.

Serving advice

Serve the Grilled Mexican-style Fish as a centerpiece on a large platter, garnished with fresh cilantro. Accompany it with lime wedges for squeezing over the fish, allowing guests to add an extra burst of citrus flavor to their liking.

Presentation advice

To enhance the visual appeal, place the grilled fish on a bed of vibrant lettuce leaves or grilled vegetables. Drizzle some of the marinade over the fish for an added pop of color and flavor.