Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.
Florida / Caribbean-American · United States
Whole snapper, hard heat, citrus and chilli — the Miami grill plate you cook after a weekend of ceviche and stone crab.
Prépa
20 min
Cuisson
18 min
Portions
3–4
Difficulté
Medium
Miami seafood weekends are citrus, grill, and a named fish — not a cream sauce. This whole Florida snapper is the home version of what you want after ceviche downtown and stone crab on the Beach: scored skin, roaring heat, lime, orange, garlic, and a little chilli.
Buy a 1–1.2 kg whole red snapper, scaled and gutted. If snapper looks tired, use mahi-mahi fillets and shorten the cook. Then compare the restaurant version on our Miami directory.
Pat the snapper dry. Score the skin 3–4 times on each side. Mix lime juice, orange juice, garlic, chilli, cumin, olive oil, and salt. Rub inside the cavity and into the scores. Rest 15 minutes.
Preheat a grill or cast-iron plancha until very hot. Oil the grates lightly. You want blistered skin before the flesh dries — fierce heat, not a timid bake.
Cook 7–9 minutes per side for a 1 kg fish, turning once, until the flesh near the bone is just opaque and the skin is blistered. Do not flip repeatedly.
Rest 3 minutes. Shower with cilantro, extra lime, and a last thread of olive oil. Serve with mango salsa or charred corn — not a heavy cream sauce.
Au restaurant
Envie de la version restaurant à Miami ? Voir les restaurants de fruits de mer à Miami · United States
Use two thick snapper or mahi-mahi fillets. Same rub, shorter cook, still citrus-forward.
High. The skin should hiss on contact. Medium heat steams the fish and you lose the blister.