Pescado a la Brasa — Print Recipe

A whole red snapper marinated in citrus, garlic, and scotch bonnet, then grilled over charcoal until the skin is blistered and crispy while the flesh stays moist and flaky.

Ingredients

2 whole red snappers (about 600g each), cleaned and scored
Juice of 3 limes
4 cloves garlic, minced
1 scotch bonnet pepper, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 large onion, sliced into rings
Fresh parsley for garnish
Lime wedges for serving

Instructions

1 Make three deep diagonal cuts on each side of the fish. This allows the marinade to penetrate deeply into the flesh.
2 Mix lime juice, garlic, scotch bonnet, olive oil, paprika, salt, and pepper in a bowl. Rub the marinade all over the fish, inside the cavity and into the cuts.
3 Let the fish marinate for thirty minutes at room temperature or up to two hours refrigerated.
4 Prepare a charcoal grill for medium-high heat, or heat a grill pan over medium-high. Oil the grates well to prevent sticking.
5 Grill the fish for seven to eight minutes per side until the skin is blistered and charred in spots and the flesh flakes easily when tested with a fork.
6 During the last few minutes, grill the onion rings alongside the fish until softened and lightly charred.
7 Serve the whole grilled fish on a platter with the grilled onions, fresh parsley, and lime wedges.

Did You Know?

Along the coast of Malabo, fishermen grill their catch right on the beach using makeshift grills over coconut husk charcoal, creating an impromptu feast for anyone passing by.