"Don't hold back with the glaze and don't be afraid to get some colour on that fish," says La Casita chef Josh Lewis. "The charred, sticky skin is my favourite part." Start this recipe a day ahead to dry the fish skin.
- 1 large snapper (about 1.6kg), cleaned, refrigerated uncovered overnight on a wire rack to dry skin
- Grapeseed oil or other neutral oil, for brushing
- 2 oranges, quartered, to serve
- 300 ml orange juice
- 2 tsp orange zest
- 100 gm tamarind pulp, cut into pieces
- 70 ml agave syrup
- Juice of 1 lime
- 1Preheat a barbecue to high (at La Casita, they use a woodfire barbecue, with embers burnt down to hot coals).
- 2For sour-orange glaze, combine ingredients in a saucepan over medium heat and simmer until thickened slightly (about 5 minutes).
- 3Wipe out fish cavity, brush skin liberally with oil and season with salt. Place fish on hot barbecue and grill, without turning, until fish is half-cooked and skin is golden (7-8 minutes). Turn over fish using spatulas, then baste cooked side with glaze several times while other side cooks through (7-8 minutes; the fish is done when flesh gives when pressed and is white around the head, the thickest part of the fish).
- 4Meanwhile, grill orange quarters on the barbecue (1-2 minutes each side).
- 5Carefully transfer fish to a serving platter, then pour remaining glaze over fish. Scatter with orange quarters and serve with rice Mexicana.