Entree: Mexico – Tabasco – Pejelagarto Asado (Grilled alligator gar fish seasoned and roasted in the Tabasco tradition)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 1 whole pejelagarto (alligator gar), cleaned, approx. 2.5 lb (1,100 g)
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) orange juice
- 3 tbsp (45 ml) achiote (annatto) paste
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) coarse sea salt
- 1 tsp (5 g) ground black pepper
- 1 tbsp (1 g) dried Mexican oregano
- 3 tbsp (45 ml) olive oil or pork lard
- 2 tbsp (30 g) unsalted butter, softened
- 2 bay leaves, crushed
- 2 fresh epazote or cilantro sprigs (if available)
- 2-3 large banana leaves (optional, for wrapping)
- Lime wedges for serving
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Rinse the fish and pat dry. Make diagonal slashes on both sides or butterfly the fish to expose the flesh so the marinade penetrates.
2. In a bowl combine lime juice, orange juice, achiote paste, minced garlic, sea salt, black pepper, oregano, and olive oil; whisk to a smooth paste. Rub the marinade thoroughly over and into the slashes and cavity of the fish. Tuck bay leaves and epazote/cilantro sprigs into the cavity. Marinate 30 minutes to 1 hour in the refrigerator.
3. If using banana leaves, briefly pass them over a flame to make them pliable, then wrap the fish loosely. Otherwise oil the grill grates well.
4. Preheat a charcoal or gas grill to medium-high heat (about 400°F / 200°C). Place the fish on the grill (or on the banana leaf) and cook over direct heat for 6–8 minutes per side depending on thickness, basting once with softened butter mixed with a little oil, until flesh is opaque and flakes easily.
5. For a wood-roasted flavor, cook over wood embers or add soaked wood chips to the grill for smoke during cooking.
6. Transfer to a platter, garnish with chopped cilantro and lime wedges, and serve hot with warm tortillas or boiled yams typical of Tabasco.
7. Leftover fish can be flaked and used in tacos or tostadas the next day.
8. Ensure the internal temperature reaches 145°F (63°C) for safe consumption of fish.