Grilled Fish Nayarit Style

Name: Grilled Fish Nayarit Style
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups McCormick Balance™ avocado oil mayonnaise dressing; 2 tablespoons oregano; 3 tablespoons garlic powder; 1 tablespoon árbol chile, ground; 1/4 cups lime juice; 2 teaspoons black pepper; 1 tablespoon sea salt; 1 cup hot sauce, huichol style; 4 red snapper, 1.5 kg, fresh, cut butterfly; sea salt; 1 cup butterhead lettuce, leaves, for garnish; lime, in slices, for decoration; orange, in wedges, for decoration; red onion, rings, for decoration; cilantro leaves, for decoration; cherry tomato, colorful, for decoration; butterhead lettuce, for decoration; lime, for garnish; tortillas, for accompaniment

McCormick®

Grilled fish is a typical preparation from the Pacific coast, said to have originated in the state of Nayarit, but you can find it on many beaches along the coast. It is a fresh dish, rich in flavors, light, and delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 14-09-2020

Preparation

15 mins

20 mins

Low

In a bowl, mix McCORMICK Balance® Mayonnaise with Avocado Oil with oregano, garlic powder, chili de árbol powder, lime juice, pepper, and sea salt. Pour in the hot sauce, mix, and set aside. Preheat the oven to 230 °C. Place the fish on a cutting board and make shallow diagonal cuts in the flesh of the fish, seasoning with plenty of sea salt; then, using a brush, generously coat the entire fish with the mixture you prepared earlier. Place the fish on a rack over a baking tray, bake the fish for 15 minutes at 230 °C; once this time has passed, remove from the oven and let it rest for 5 minutes. Serve the whole fish on a bed of lettuce accompanied by lime, orange, cilantro, cherry tomatoes, and corn tortillas.