Servings: 4 servings
Calories: 290kcal
Ingredients
- 2 lb whole red snapper butterflied/spatchcocked; sub: whole tilapia, sea bream, or two thick fillets
- 3 tbsp softened butter or ghee sub: avocado oil + 1/2 tsp xanthan gum for cling
- 1 tbsp achiote (annatto) paste sub: 2 tsp sweet paprika + 1/2 tsp turmeric
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1/2 tsp orange zest sub: lime zest for tighter carbs
- 1 tbsp lime juice sub: lemon juice or 2 tsp vinegar
- 1 tsp sea salt
- 1/2 tsp ground cumin sub: ground coriander
- 1/4 tsp chipotle powder optional heat; sub: smoked paprika
- Garnish: lime wedges chopped cilantro
Instructions
- Make the achiote butter: Mash butter, achiote paste, garlic, orange zest, lime juice, salt, cumin, and chipotle into a smooth, brick-red spread.
- Prep the snapper: Pat fish very dry, especially in the slits. Rub half the achiote butter over skin and cavity; reserve the rest for basting.
- Preheat & oil grates: Grill high direct heat, ≈500°F.
- Grill & baste: Lay snapper skin-side down, press flat with a spatula 30 sec. Grill 5–6 min until skin chars and releases. Flip carefully; baste flesh with remaining butter. Cook 5–6 min more, lid closed, until thickest part hits 135°F.
- Rest & serve: Transfer to platter, spoon buttery juices over, and hit with fresh lime. Carve along backbone into big flaky slabs.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 28g | Fat: 19g
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