Entree: Mexico – Tabasco (Gulf Coast Mexico) – Pejelagarto Asado (Grilled Garfish)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 2 whole pejelagarto (garfish), approx. 1.25 lb (560 g) each, cleaned, head on or off per preference, butterflied
- 3 tbsp (45 g) achiote paste
- 1/2 cup (120 ml) sour orange juice (naranja agria) or substitute 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
- 3 tbsp (45 ml) vegetable oil (or corn oil)
- 2 dried guajillo chiles, stems and seeds removed
- 4 garlic cloves, minced (12 g)
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) white vinegar
- 2 banana leaves for grilling (optional)
- Lime wedges, for serving

Coconut rice
- 1 1/2 cups (300 g) long-grain rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) canned coconut milk
- 1 1/2 cups (360 ml) water
- 1 tsp (6 g) salt
- 1 tbsp (14 g) unsalted butter or vegetable oil

Grilled plantains
- 2 large green plantains, peeled and sliced lengthwise or into 1/2-inch (1.3 cm) thick planks
- 1 tbsp (15 ml) vegetable oil
- Pinch of salt

Fresh tomato-onion salad
- 2 medium tomatoes, diced (about 10 oz / 300 g)
- 1/2 small red onion, thinly sliced (about 3 oz / 85 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil (optional)

Warm tortillas
- 8 small corn tortillas

Instructions

Short Description:
Whole garfish (pejelagarto) marinated in achiote, sour orange and local spices, then grilled over an open flame and served with coconut rice, grilled plantains and a fresh tomato-onion salad for a complete Gulf Coast meal.

Regional Notes:
This Tabasco version uses achiote (annatto) and naranja agria (sour orange) in the marinade and is cooked directly over charcoal or wood for a pronounced smoky flavor typical of Gulf Coast Mexico. Unlike inland preparations, the marinade highlights coastal citrus and toasted annatto rather than heavy sauces.

1. Make the achiote-guajillo marinade: remove stems/seeds from guajillos and soak in 1 cup (240 ml) hot water until soft, about 15 minutes. Drain (reserve 1/4 cup / 60 ml soaking liquid). In a blender, combine achiote paste, softened guajillos, sour orange juice (or substitute), reserved soaking liquid, vegetable oil, minced garlic, oregano, cumin, vinegar, salt and pepper. Blend until smooth into a thick paste.
2. Prepare the fish: pat the butterflied pejelagarto dry with paper towels. Rub the marinade all over and inside the cavity, ensuring flesh and skin are evenly coated. Let marinate in the refrigerator, covered, for at least 2 hours and up to 6 hours.
3. Start the coconut rice: in a medium saucepan, heat butter or oil over medium heat. Add rinsed rice and toast, stirring, 2–3 minutes. Add coconut milk, water and salt; bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
4. Prepare plantains and salad: toss plantain slices with 1 tbsp oil and a pinch of salt. In a bowl combine diced tomatoes, sliced red onion, cilantro, lime juice, salt and optional oil; set aside to let flavors meld.
5. Preheat grill: build a medium-hot charcoal or wood fire, letting coals burn down until medium-high heat with some glowing embers (about 400°F / 200°C). Oil the grill grates lightly. If using banana leaves, wilt them briefly over the fire or a hot pan so they are pliable.
6. Grill the pejelagarto: if using banana leaves, place each butterflied fish on a leaf and transfer to the grill, or place fish directly on the grates. Grill over direct heat 6–8 minutes per side for medium-sized fish (1.25 lb / 560 g each), or until skin is charred in spots and flesh flakes easily with a fork (internal temperature about 145°F / 63°C). Baste once with any leftover marinade during grilling, but discard any marinade that touched raw fish.
7. Grill the plantains and warm tortillas: while fish grills, place plantains on the grill and cook 3–4 minutes per side until tender and slightly caramelized. Wrap or place tortillas on the upper cooler part of the grill to warm, turning frequently, about 1–2 minutes per side.
8. Rest and plate: transfer grilled pejelagarto to a cutting board and rest 3–4 minutes. Portion coconut rice and plantains onto plates. Break the fish into serving portions or present whole for family style. Spoon tomato-onion salad over or alongside the fish, add lime wedges and warm tortillas.
9. Serve: offer extra salsa, hot chiles or lime. This is traditionally eaten by pulling pieces of fish with tortillas and enjoying with the coconut rice and grilled plantains.