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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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