Pescado zarandeado: adobo-grilled snapper with rice and salad

Ingredients

For 1 serving

• Dentex200 g
• Paprika1 teaspoon
• Chili powder1 teaspoon
• Garlic1 clove
• Lime juice20 ml
• Worcestershire sauce5 ml
• White rice55 g
• Cucumber100 g
• Red onion25 g
• Avocado40 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, fish,

In season: May – September

Method

1. Bring a pan of water to the boil, salt it and cook the rice for the time on the packet, until tender; drain.
2. Meanwhile mix the paprika, chilli powder, crushed garlic, half the lime juice, the Worcestershire sauce, half the oil and a pinch of salt into a red paste.
3. Have your fishmonger butterfly the sea bream (or open it along the back yourself and remove the bone), pat it dry and brush the flesh side with the adobo.
4. Heat a grill or griddle pan over medium-high heat and oil it lightly. Cook the fish skin side down for 6–8 minutes, then turn it with a wide spatula and cook for another 6–8 minutes, until the flesh is opaque and comes away easily.
5. Meanwhile dice the cucumber, thinly slice the red onion and cube the avocado, and dress them with the remaining lime and oil and a pinch of salt.
6. Serve the fish with the rice and the salad.