Poisson grillé de Sinaloa

Lay the cleaned fish belly-down and, with a sharp knife, cut along one side of the backbone from head to tail, then do the same on the other side so the fish opens flat like a book, skin side down, with the backbone still attached in the middle. Pat it very dry inside and out with paper towels; a dry fish grills with crisp skin instead of steaming.

• 1 whole fish

✅ C'est prêt quand : the fish lies flat and open, with the flesh exposed on both sides and the skin intact underneath

Toast the guajillo and ancho chiles in a dry pan over medium heat for about 30 seconds per side, just until fragrant and pliable, then soak them in hot water for 15 minutes until soft. Drain and blend the chiles with the garlic, orange juice, vinegar, achiote, mayonnaise, oregano, cumin, salt and pepper until smooth; the mayonnaise is a Sinaloa trick that helps the adobo cling to the fish and keeps it moist as it grills.

• 4 guajillo chiles
• 2 ancho chiles
• 4 cloves garlic
• 125 ml orange juice
• 60 ml white vinegar
• 1 tbsp achiote paste
• 2 tbsp mayonnaise
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tsp salt
• 1/2 tsp black pepper

✅ C'est prêt quand : the adobo is a smooth, thick, brick-red paste that coats a spoon