Tronco De Robalo Asador Recipe

Prepare fish

Rinse the snook trunk and pat dry thoroughly with paper towels. If the trunk is thicker than 3–4 cm at the thickest point, slice 2–3 shallow diagonal cuts through the skin and flesh on both sides (about 1/3 depth) to help heat penetrate and allow marinade to flavor the interior. Season both sides and cavity lightly with 1 1/2 tsp coarse sea salt and 1/2 tsp black pepper.

Allow the trunk to rest at room temperature while you make the marinade (no more than 20–30 minutes). This brings the fish closer to the grill temperature and promotes even cooking.

Make marinade

In a bowl combine olive oil, minced garlic, chopped cilantro, chopped parsley, lime juice, orange juice, smoked paprika, ground cumin, and chile flakes if using. Mix well. Stir in the thinly sliced onion.

Marinate fish

Place the snook trunk in a shallow dish or a large resealable bag. Pour about two-thirds of the marinade over the fish, making sure to get marinade into the diagonal cuts and cavity. Reserve the remaining marinade for basting and finishing. Marinate in the refrigerator for 20–45 minutes (no longer than 1 hour to avoid 'cooking' the fish with acid). If refrigerating, remove fish 20 minutes before grilling to come closer to room temperature.

Preheat and oil grill

Preheat a charcoal or gas grill to medium-high (about 200–230°C / 400–450°F). Clean the grates thoroughly and oil them lightly to prevent sticking (use a paper towel dipped in oil held with tongs).

Grill fish

Place the snook trunk skin-side down on the hottest part of the grill. Cook skin-side down for 6–8 minutes without moving to develop a crisp skin. After 6–8 minutes, flip carefully using two spatulas to support the trunk and cook the flesh side for 4–6 minutes more. Timing will depend on thickness; the fish is done when the internal temperature at the thickest point reaches 55–60°C (130–140°F) and the flesh flakes easily but is still moist.

Baste while cooking

During the last 3–4 minutes of cooking, brush the reserved marinade once or twice and then brush with the melted butter for gloss and flavor. Avoid heavy saucing early in cooking to prevent flare-ups.

If flare-ups occur, move the fish briefly to a cooler zone and then return to finish cooking.

Rest and serve

Remove the trunk from the grill and transfer to a warm platter. Let rest for 3–5 minutes to allow juices to redistribute. Sprinkle the fish with the remaining 1/2 tsp coarse sea salt (if desired) and extra chopped cilantro. Serve with lime wedges on the side.

Suggested accompaniments: grilled lemon or lime halves, simple green salad, roasted potatoes or coconut rice.