📝 About This Recipe
Transport your senses to the sun-drenched shores of the Canary Islands with this vibrant, coal-kissed Red Snapper. The fish is grilled whole to preserve its succulent texture and sweet, nutty flavor, then draped in a zesty, herb-forward Mojo Verde. This dish celebrates the perfect marriage of smoke and citrus, offering a refreshing yet sophisticated pescatarian feast.
🥗 Ingredients
The Fish
- 2 pieces Whole Red Snapper (approx. 1.5 lbs each, scaled and gutted)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (plus more for cavity)
- 1 Lemon (thinly sliced into rounds)
Mojo Verde Sauce
- 1 large bunch Fresh Cilantro (thick stems removed)
- 1/2 cup Fresh Flat-Leaf Parsley (packed)
- 4 pieces Garlic Cloves (peeled and smashed)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1/2 piece Green Bell Pepper (seeded and chopped)
- 2 tablespoons Sherry Vinegar (or white wine vinegar)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Sea Salt (to taste)
Garnish
- 1 pinch Flaky Sea Salt (such as Maldon)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Prepare the grill for medium-high direct heat (about 400°F/200°C). If using charcoal, wait until the coals are covered with light grey ash.
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2
Pat the Red Snapper completely dry inside and out using paper towels. Moisture is the enemy of a crispy skin, so ensure it is bone-dry.
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3
Using a sharp knife, make 3 to 4 diagonal slashes on both sides of each fish, cutting down to the bone. This ensures even cooking and allows flavors to penetrate.
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4
Rub the fish generously with olive oil and season both the skin and the cavity with kosher salt. Stuff the cavity with lemon slices.
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5
To make the Mojo Verde, place the cilantro, parsley, garlic, cumin, and green pepper into a blender or food processor.
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6
Pulse until the herbs are finely chopped, then slowly drizzle in the sherry vinegar and olive oil while blending until the sauce is emulsified but still has a slight texture.
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7
Taste the Mojo Verde and adjust the seasoning with sea salt. Set aside at room temperature to allow the flavors to meld.
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8
Clean your grill grates thoroughly and wipe them with an oil-soaked paper towel to create a non-stick surface.
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9
Place the fish on the grill. Cook undisturbed for 6-8 minutes. Do not try to move the fish too early; it will naturally release from the grates once the skin is charred and crisp.
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10
Carefully flip the fish using a wide spatula. Cook for another 5-7 minutes on the second side until the internal temperature reaches 140°F (60°C) near the backbone.
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11
Remove the fish from the grill and transfer to a warm platter. Let it rest for 3-5 minutes.
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12
Generously spoon the Mojo Verde over the center of the fish, allowing it to seep into the scored cuts. Garnish with flaky sea salt and lime wedges.
💡 Chef's Tips
Always bring your fish to room temperature for 15 minutes before grilling to ensure even cooking. If you're worried about sticking, you can grill the fish on a bed of lemon slices or use a greased fish basket. For a spicier Mojo Verde, add half a seeded jalapeño or a pinch of red pepper flakes to the blender. Use the freshest herbs possible; if the cilantro looks wilted, shock it in ice water for 10 minutes before blending. Don't over-process the sauce; a little bit of rustic texture makes the Mojo Verde feel more authentic.
🍽️ Serving Suggestions
Serve with 'Papas Arrugadas' (wrinkled salt-crusted potatoes) for a traditional Canarian experience. A crisp, chilled glass of Albariño or a dry Rosé cuts through the richness of the oil and fish beautifully. Pair with a simple tomato and shaved red onion salad dressed in light vinaigrette. Grilled asparagus or charred broccolini provides a wonderful smoky vegetable accompaniment.