Grilled Red Snapper (Huachinango a la Plancha)

🛒 Ingredients

• Red Snapper (Huachinango), whole, cleaned 180 g · 189 kcal
• Olive oil 7 g · 63 kcal
• Lime, fresh juice 20 g · 6 kcal
• Garlic, minced 3 g · 5 kcal

👨‍🍳 Instructions

1. Rinse the whole red snapper under cold water and pat dry thoroughly with paper towels. Make 2-3 diagonal slits on both sides of the fish.
2. Season the fish generously inside and out with salt, freshly ground black pepper, and minced garlic. Drizzle with half of the lime juice.
3. Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering. Carefully place the fish in the hot pan.
4. Cook for 6-8 minutes per side, depending on the thickness of the fish, until the skin is golden brown and crispy, and the flesh is opaque and flakes easily. Adjust heat as needed to prevent burning.
5. Remove the cooked huachinango from the pan and transfer it to a serving platter. Squeeze the remaining lime juice over the fish before serving immediately.