Entree: Cuba – Pargo a la Plancha (Whole red snapper grilled or pan-seared on a hot griddle with citrus and garlic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 14 min

Total 44 min

Ingredients

- 1 whole red snapper, approx. 2 lb (900 g) cleaned and scaled
- 2 tbsp (30 ml) olive oil plus extra for the pan
- 3 garlic cloves, minced (approx. 12 g)
- 2 tbsp (30 ml) freshly squeezed lime juice or sour orange juice
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 2 tbsp (30 g) unsalted butter
- Lime halves for serving

Instructions

1. Pat the red snapper dry, score both sides with 3–4 diagonal cuts, and season inside and out with 1 tsp (5 g) coarse sea salt and 1/2 tsp (2 g) black pepper. In a small bowl combine 2 tbsp (30 ml) olive oil, 3 minced garlic cloves and 2 tbsp (30 ml) lime juice; rub this mixture over the fish and into the scores. Let rest 20–30 minutes to marinate.
2. Heat a large cast-iron skillet or plancha over high heat until very hot. Coat the cooking surface lightly with oil. Add the fish and cook without moving for 5–7 minutes per side (depending on thickness), basting occasionally with 2 tbsp (30 g) butter and remaining pan juices, until the skin is crisp and the flesh is opaque and flakes easily.
3. Transfer to a platter, sprinkle with 2 tbsp (8 g) chopped cilantro, squeeze fresh lime over the fish and serve immediately.