Peixe Grelhado Almoco Recipe

Prepare and marinate fish

Pat the snapper dry with paper towels. Make 2–3 diagonal slashes on each side of whole fish (or score fillets). In a bowl combine 4 tbs olive oil, 2 tbs lime juice, minced garlic, smoked paprika, ground cumin, chopped cilantro, 1.5 tsp kosher salt and 1 tsp black pepper. Rub the marinade thoroughly over and inside the cavity (for whole fish) or over fillets. Let rest refrigerated for 20–30 minutes while you prepare other components; bring to room temperature 10 minutes before grilling.

Grill the snapper

Preheat grill to medium-high (about 425°F / 220°C). Oil the grill grates. Place fish skin-side down and grill whole snapper 6–8 minutes per side depending on thickness (fillets 3–5 minutes per side), turning once carefully with a spatula or two spatulas. Cook until flesh is opaque and flakes easily at the thickest part and internal temperature reaches 130–140°F (54–60°C). Remove from grill and rest 5 minutes; squeeze fresh lime or lemon over before serving.

If using frozen corn, thaw and drain. Heat a large skillet over medium-high heat and add 1 tbs vegetable oil and 2 tbs butter. When hot, add corn and spread into an even layer. Let cook undisturbed for 3–4 minutes to get a golden sear, then stir and continue to cook 4–6 minutes until some kernels are deeply browned. Sprinkle 2 tbs cornmeal over the corn and stir to coat (this draws moisture out and crisps the kernels). Add minced garlic, 0.5 tsp smoked paprika, 1 tsp lime zest, and 0.75 tsp salt; cook 1–2 minutes until fragrant. Stir in 2 tbs chopped parsley or cilantro. Taste and adjust seasoning. Keep warm until plating.

Toss zucchini halves, red pepper quarters and onion wedges with 2 tbs olive oil, 0.75 tsp salt and 0.5 tsp black pepper. Preheat a grill pan or the grill to high. Grill vegetables cut-side down (or directly on the grate) until nicely charred and tender: peppers 6–8 minutes, zucchini 4–6 minutes per side, onions 6–8 minutes, turning as needed. Remove and squeeze lemon or lime wedges over the vegetables.

In a bowl combine 1 cup masa harina, 1 tsp ancho/guajillo powder, 0.5 tsp smoked paprika and 0.5 tsp salt. Slowly add about 1 to 1.25 cups warm water at a time, mixing with your hand or spatula until a soft, cohesive dough forms. If using, knead in 1 tsp lard or neutral oil for pliability. Dough should be moist but not sticky; if too dry add teaspoonfuls of water. Divide into 8 equal portions and cover with a damp towel to rest 10 minutes.

To make flatbreads/tostadas: press each portion in a tortilla press between plastic or use a rolling pin to about 6-inch rounds. Cook on a hot dry skillet or comal 45–60 seconds per side until lightly browned spots appear and edges are set. For a crispier masa (masa pimentao tostada), brush both sides very lightly with oil and pan-fry briefly or bake at 425°F (220°C) 6–8 minutes until crisp.

Arrange a bed of milho frito on each plate. Place a piece of grilled snapper on top. Add a selection of charred vegetables alongside. Spoon any resting juices from the fish over the top. Break or place a masa pimentao flatbread or tostada on the side. Garnish with fresh cilantro leaves, pickled red onion if using, and finish with a light sprinkle of sea salt flakes and extra lime wedges. Serve immediately.