Pescado Zarandeado (Grilled Whole Fish)

Ingredients

• 1 unit snapper
• 3 cloves garlic
• 1 unit onion
• 1 unit red bell peppers
• 2 unit guajillo chiles
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 0.5 cup cilantro
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon sea salt

Instructions

1. 1Rinse the whole snapper and pat dry. Butterfly the fish, removing the backbone while leaving the fish intact.
2. 2Prepare the marinade by blending garlic, onion, red bell pepper, guajillo chiles, lime juice, olive oil, cilantro, oregano, black pepper, and sea salt until smooth.
3. 3Marinate the fish with the chile-garlic sauce, ensuring it's well-coated inside and out. Let it sit for at least 30 minutes.
4. 4Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
5. 5Place the fish on the grill, skin side down, and cook for about 15 minutes, then carefully flip and cook for another 15 minutes or until the flesh is opaque and flakes easily with a fork.
6. 6Remove the fish from the grill and let it rest for a few minutes.
7. 7Serve the Pescado Zarandeado with a side of grilled vegetables and a drizzle of lime juice for an added zest.
8. 8Garnish with fresh cilantro leaves and offer additional lime wedges on the side for guests to adjust to their liking.
9. 9Enjoy this healthy and flavorful dish that encapsulates the essence of Mexican cuisine while adhering to Mediterranean dietary principles.