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Whole Mexican grilled red snapper with citrus, chilli, and cilantro

Mexican · Mexico

Mexican Grilled Red Snapper (Huachinango a la Plancha)

Whole red snapper with citrus heat — the Cancun and Caribbean-Mexican grill classic.

Prep

20 min

Cook

20 min

Servings

3–4

Difficulty

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.

Method

  1. 1

    Make the citrus rub

    Mix lime juice, orange juice, garlic, chilli, cumin, olive oil, salt, and half the cilantro.

  2. 2

    Marinate briefly

    Score the fish. Rub marinade inside and out. Rest 15–20 minutes (not hours — citrus starts “cooking” the surface).

  3. 3

    Grill or plancha

    Cook over medium-high heat 8–10 minutes per side until the flesh flakes near the bone. Use a fish basket if needed.

  4. 4

    Finish and serve

    Rest 2 minutes. Shower with remaining cilantro and extra lime. Serve with tortillas and rice.

Chef tips

  • Short marinade only — acid will turn the surface mushy if left too long.
  • If the fish is large, finish in a 200°C / 400°F oven after searing both sides.
  • Ask for true snapper; substitutes appear in some markets.

Red snapper species guide →

Dine out

Want the restaurant version in Cancun? See seafood restaurants in Cancun · Mexico

FAQ — Mexican Grilled Red Snapper (Huachinango a la Plancha)

Can I use snapper fillets?
Yes. Sear 3–4 minutes per side and spoon over reduced citrus pan juices. Whole fish is juicier and more traditional.
How spicy should it be?
Start mild and add chilli at the table. The citrus should lead; heat is secondary.
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