- Two 1 ½-pound cleaned red snappers, left whole
- Dry Adobo, homemade or store-bought
- 2 lemons, cut in half
- Juice of 1 sour orange or juice orange, optional
- Ajilimojili or Mojito
Makes 4 servings
Sprinkle the fish inside and out very liberally with the adobo. Line them up side by side in a baking dish large enough to hold them comfortably. Squeeze the lemons and sour orange, if using, over the inside and outside. Cover and refrigerate the fish for up to an hour (longer and the lemon juice may start to cure the fish).
Heat a gas grill to medium high or build a banked coal fire. Grill the fish, turning once, until the meat along the backbone close to the head is opaque and firm, 15 to 20 minutes. If you’re working over coals, start the snapper on the hotter side of the grill then gently move it, after about 5 minutes, to the middle zone. The skin should be golden and crispy in spot. Serve whole.
To serve the fish, start by making a cut along the backbone. Insert the knife and, working gently, separate the fillet from the bones starting at the head and working toward the tail. Take it slowly and you will see that the fillets separate easily from the bone. Don’t worry about making perfect fillets the first time out; you’ll get better with each practice. Each person can finish removing bones from the fish as they work their way through the fillet. That’s part of the fun of eating a whole fish.