Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.
Mexican · Mexico
Whole red snapper with citrus heat — the Cancun and Caribbean-Mexican grill classic.
Prépa
20 min
Cuisson
20 min
Portions
3–4
Difficulté
Medium
Huachinango a la plancha is celebration seafood: a whole snapper, hard heat, and a bright rub of citrus, chilli, and garlic. It is exactly the energy you want from Cancun fish restaurants.
Serve with warm tortillas, rice, and a raw onion–cilantro relish. Then browse Mexico and Cancun listings for the restaurant version.
Mix lime juice, orange juice, garlic, chilli, cumin, olive oil, salt, and half the cilantro.
Score the fish. Rub marinade inside and out. Rest 15–20 minutes (not hours — citrus starts “cooking” the surface).
Cook over medium-high heat 8–10 minutes per side until the flesh flakes near the bone. Use a fish basket if needed.
Rest 2 minutes. Shower with remaining cilantro and extra lime. Serve with tortillas and rice.
Au restaurant
Envie de la version restaurant à Cancun ? Voir les restaurants de fruits de mer à Cancun · Mexico
Yes. Sear 3–4 minutes per side and spoon over reduced citrus pan juices. Whole fish is juicier and more traditional.
Start mild and add chilli at the table. The citrus should lead; heat is secondary.