📝 About This Recipe
Transport your senses to the sun-drenched shores of Guerrero with this iconic Mexican masterpiece. Traditionally prepared on the beaches of Acapulco, this whole butterflied fish is painted with a vibrant, smoky guajillo chili adobo and grilled over open flames until the skin is crisp and the flesh remains succulent. It’s a celebration of smoke, spice, and the sea that captures the soul of coastal Mexican outdoor cooking.
🥗 Ingredients
The Fish
- 3-4 pounds Red Snapper or Sea Bass (whole fish, butterflied (opened like a book) with head and tail on)
- 2 teaspoons Sea salt (to taste)
- 1 teaspoon Black pepper (freshly cracked)
The Red Adobo Sauce
- 6 pieces Guajillo chilies (stemmed, seeded, and lightly toasted)
- 2 pieces Ancho chilies (stemmed, seeded, and lightly toasted)
- 4 cloves Garlic (roasted)
- 1/4 piece White onion (roughly chopped)
- 1/2 cup Mayonnaise (high quality, for creaminess and browning)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
- 2 tablespoons Apple cider vinegar
For Grilling and Garnish
- 1/4 cup Vegetable oil (for brushing the grill)
- 3 pieces Limes (cut into wedges)
- 1/2 bunch Fresh cilantro (roughly chopped)
- 1/2 piece Red onion (thinly sliced into rings)
👨🍳 Instructions
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1
Begin by soaking the toasted guajillo and ancho chilies in hot water for about 20 minutes until they are soft and pliable.
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2
In a blender, combine the soaked chilies, roasted garlic, white onion, cumin, oregano, vinegar, and a splash of the chili soaking liquid. Blend until a smooth, thick paste forms.
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3
Strain the chili paste through a fine-mesh sieve into a bowl to remove any bits of skin. Fold in the mayonnaise until the sauce is uniform and creamy.
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4
Pat the butterflied fish completely dry with paper towels. This is crucial for achieving a good sear and preventing sticking.
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5
Season the flesh side of the fish generously with sea salt and black pepper.
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6
Using a pastry brush or spoon, apply a thick, even layer of the red adobo over the flesh side of the fish. Let it marinate at room temperature for 15-20 minutes while you prep the grill.
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7
Prepare your grill for medium-high heat (about 400°F/200°C). If using charcoal, wait until the coals are covered in gray ash.
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8
Clean the grill grates thoroughly and oil them generously using a folded paper towel dipped in vegetable oil and held with tongs.
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9
Place the fish on the grill, skin-side down first. If you have a fish grilling basket, use it to make flipping easier; otherwise, place it directly on the grates.
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10
Cover the grill and cook the skin side for 8-10 minutes. The skin should become charred and crispy, and the fish should naturally release from the grates.
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11
Carefully flip the fish to the flesh (adobo) side. Cook for another 5-7 minutes. The adobo will caramelize and form a beautiful crust.
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12
Check for doneness: the thickest part of the fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
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13
Carefully transfer the fish to a large wooden board or platter using two large spatulas.
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14
Garnish with fresh cilantro, red onion rings, and plenty of lime wedges for squeezing over the hot fish.
💡 Chef's Tips
Always use a very fresh whole fish; the eyes should be clear and the gills bright red. The mayonnaise in the adobo is the 'secret' ingredient—it prevents the fish from sticking and helps the spices adhere. If you don't have a grill, you can use a cast-iron griddle on high heat, though you'll miss the signature smoky flavor. Don't be afraid of the char; the blackened bits of the adobo provide a deep, savory 'umami' contrast to the sweet fish meat. If the fish is sticking when you try to flip it, give it another minute—it will release itself once the skin is properly crisped.
🍽️ Serving Suggestions
Serve with warm corn tortillas and a bowl of Mexican red rice. Pair with a side of 'Frijoles de la Olla' (pot-cooked beans) for a traditional touch. Accompany with a crisp, cold Mexican lager with a lime wedge or a smoky Mezcal cocktail. A fresh cucumber and radish salad provides a cooling crunch against the spicy charred fish. Provide a small bowl of extra adobo (cooked through) or a spicy salsa verde on the side.