Holy Mackerel! Get a Load of This Snapper Recipe

Photo by Geoffrey Smith

Time spent in Ethan Stowell's kitchen convinced chef Manny Arce to get out of corporate cooking.

Manny Arce might have grown up in SoCal, but he digs Northwest ingredients, featuring them prominently on the menu at Poquitos. Read part one of this week's Grillaxin Q&A to learn more about chef Manny's leap from corporate kitchens to more creative culinary adventures.

Then, go get your hands on a whole snapper. You can do it! Manny'll talk you through it!

Read the recipe on the jump!

Achiote Marinade Whole Grilled Snapper
(Serves 5-6)

Ingredients:
1 whole snapper, at least seven pounds, gutted and scaled
Salt and pepper
3 limes, as garnish

To Prepare the Fish:
Using a sharp knife, cut diamond score marks lightly on both sides of the fish. Rub marinade (recipe to follow) on the inside and outside of the fish, allowing it to marinate for at least 1 hour. Before putting the fish on the grill, season both inside and out with salt and pepper.

While the fish is marinating, heat a gas or charcoal grill to medium-high heat, making sure that the grill grates are clean.

Place the fish on the preheated grill and cook over medium heat without moving for 8 minutes. Using a large spatula or tongs, flip the fish to its other side and continue cooking. Note: If you are using a gas grill, turn the heat down to medium and cover for at least 10-15 minutes. For a charcoal grill, move the fish to a cooler part of the grill and cover for 10 - 15 minutes.

Marinade:
1 3.5 ounce package achiote paste
2 dried guajillo chilies, seeds removed
1/2 cup fresh squeezed orange juice
1 cup fresh squeezed lime juice
I T kosher salt

Remove the seeds from the dried chilies and discard. Toast the chilies for a few seconds in a hot pan to bring out the flavor. Cover the toasted chilies with hot water and re-hydrate them for at least 20 minutes, then drain. Combine all ingredients in a blender and blend until smooth. If needed, add a tablespoon of water at a time until smooth.

Serve with these accompaniments:

Pickled Onions
2 red onions cut in half and thinly sliced
1 cup fresh lime juice
3/4 cup fresh orange juice
1/4 cup apple cider vinegar

Bring a gallon of water to a boil. Place the sliced onions in a colander and pour the boiling water over the onions. Drain well, then place the onions in a non-reactive bowl and add the rest of the ingredients. Let mixture sit for at least 30 minutes before using.

Cabbage Salad:
3 cups green cabbage, thinly sliced
3 cups purple cabbage, thinly sliced
1 cup cilantro leaves, removed from the stem
1/4 cup fresh lime juice
3/4 cup olive oil
Salt and pepper

Right before the fish is done cooking place the cabbage in a bowl and mix in the olive oil and lime juice. Season the mixture with salt and pepper, adding the cilantro last and tossing gently with your hands.

Final Presentation:
Place the fish on a large platter surrounded by small piles of cabbage salad, pickled onions, and lime wedges. Serve with fresh corn tortillas, hot sauce, and cold Mexican beer. Enjoy!

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