Pargo Del Cacique Recipe
Oven-roasted whole fresh red snapper marinated in citrus juices
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Ingredients
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Whole fish
Citrus marinade
Aromatics & garnish
Method
Whole fish
- 1
Prepare fish
Rinse the whole red snapper inside and out under cold water and pat dry with paper towels. Make 3 diagonal slashes about 1/2 inch deep on each side of the fish to allow marinade penetration. Season the cavity and both sides lightly with 1 tablespoon kosher salt and 1 teaspoon black pepper, rubbing gently.
Citrus marinade
- 2
Make marinade
In a bowl whisk together 1 cup fresh orange juice, 1/2 cup fresh lime juice, 1/4 cup fresh lemon juice, 3 minced garlic cloves, 3 tablespoons olive oil, 1/2 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon chopped fresh oregano (or 1 tsp dried), 1 finely chopped hot pepper if using, and 1 teaspoon honey. Taste and adjust salt if needed - the marinade should be bright with a slight sweetness and a touch of heat.
- 3
Marinate fish
Place the prepared fish in a shallow nonreactive dish or a large resealable bag. Pour the citrus marinade over the fish, making sure some gets into the cavity and into the slashes. Cover (or seal) and refrigerate for 30 minutes to 1 hour. Do not marinate much longer than 1 hour to avoid 'cooking' the fish with citrus.
Aromatics & roast
- 4
Preheat oven & arrange
Preheat oven to 220°C (425°F). On a rimmed baking sheet or in a roasting pan, drizzle 1 tablespoon olive oil and arrange a bed of sliced onion rings and tomato slices. Remove the fish from the marinade (reserve the marinade) and place the fish on top of the aromatics. Tuck a few onion and tomato slices into the cavity and into the slashes.
- 5
Roast fish
Brush the outside of the fish lightly with olive oil or some of the reserved marinade and sprinkle a little additional black pepper if desired. Roast in the preheated oven for 18–25 minutes, depending on fish thickness (approx 15–20 minutes per 500 g). The fish is done when the flesh flakes easily with a fork and the internal temperature reaches about 62°C (145°F) at the thickest part.
- 6
Finish & garnish
If you reserved the marinade, bring it briefly to a rolling boil in a small saucepan for 1–2 minutes to make a warm sauce (optional). Transfer the roasted fish to a serving platter. Spoon any roasted juices and softened aromatics over the fish. Sprinkle chopped cilantro and parsley over the top and serve with lemon wedges on the side. Drizzle a little of the boiled marinade or extra fresh lime juice over the fish at the table if desired.