Wood-Grilled Whole Fish Puerto Vallarta Style

Name: Wood-Grilled Whole Fish Puerto Vallarta Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried ancho chiles or 8 dried guajillo chiles (2 ounces of chiles total), stemmed, seeded and torn into flat pieces; 8-ounce can tomato sauce; 2 garlic cloves, peeled and roughly chopped; 3 tablespoons soy sauce; 3 tablespoons Worcestershire sauce; Salt; 1 3-pound whole fish (round fish like snapper, grouper or striped bass work really well), split as described in headnote OR 1 1/2 pounds meaty fish fillets; Oil for brushing or spraying the basket and fish; 1 medium, red onion, thinly sliced, for serving; 2 limes, cut into wedges, for serving; Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional); Corn tortillas, for serving

Servings: persons

4 dried ancho chiles or 8 dried guajillo chiles (2 ounces of chiles total), stemmed, seeded and torn into flat pieces
8-ounce can tomato sauce
2 garlic cloves, peeled and roughly chopped
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
Salt
1 3-pound whole fish (round fish like snapper, grouper or striped bass work really well), split as described in headnote OR 1 1/2 pounds meaty fish fillets
Oil for brushing or spraying the basket and fish
1 medium, red onion, thinly sliced, for serving
2 limes, cut into wedges, for serving
Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)
Corn tortillas, for serving

1
Marinate the fish.
2
In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side.
3
In a bowl, cover the chiles with hot tap water and let rehydrate for 30 minutes: place a plate on top to keep them submerged.
4
Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender.
5
Add 1/2 cup of the soaking liquid, along with the tomato sauce, garlic, soy and Worcestershire.
6
Blend to a smooth puree.
7
Press through a medium-mesh sieve into a bowl.
8
Taste and season highly with salt, usually about 2 teaspoons.
9
Cut 1/2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aid in marinade penetration).
10
Sprinkle both sides with salt.
11
Spread or brush about 3 tablespoons of the marinade over both sides of the fishspread some on the bones as well.
12
(Youll probably have marinade left over for another round of fish.
13
Itll keep for a couple of weeks in the refrigerator.)
14
Grill the fish.
15
Turn on a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with white ash.
16
Lay a grill basket over the fire.
17
When the basket is quite hot, brush or spray it generously with oil.
18
Spray or lightly brush the fish with oil, then lay the oiled side down on the basket: spray or brush the other side.
19
Close the basket and lay it over the fire.
20
Cook, turning every 3 or 4 minutes, until the fish is cooked through but still juicya 3-pound snapper typically takes 10 to 15 minutes.
21
Gently and carefully open the basket and remove the fish to a platter.
22
Serve with the red onion, lime and toasted chilesand plenty of warm corn tortillas-for making very tasty soft tacos.

148

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 dried ancho chiles or 8 dried guajillo chiles (2 ounces of chiles total), stemmed, seeded and torn into flat pieces, 8-ounce can tomato sauce, 2 garlic cloves, peeled and roughly chopped, 3 tablespoons soy sauce, and more.

Yes, Wood-Grilled Whole Fish Puerto Vallarta Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!