Our group returned to Picus Coctelería five times in a one-week period because we felt "it was our duty" to introduce this dish to all of our friends. Diners can see the waters and the fishing boats, where the fish are caught the same day as they are served. Yolanda will even let you choose your own fish if you like.
1 whole red snapper or redfish, scaled, gutted and rinsed, head and tail on
Juice of 4 limes
2 teaspoons of salt
6 cloves of garlic, minced
Rinse the fish in cold water. Score both sides of the fish 3 to 4 times with a sharp knife. Marinate the fish for 2-4 hours in half the lime juice, 1 teaspoon salt, and one-third of the minced garlic. While the fish is marinating, prepare the garlic sauce by combining in a food processor 1/3 of the minced garlic, 1 teaspoon of salt and the rest of the lime juice. When you are ready to cook the fish, heat enough oil in a deep pan or wok to cover the fish.
While the oil is heating, remove the fish, pat it dry with a paper towel and press the remaining garlic into the scored areas. When the oil sizzles when a piece of garlic is dropped in, carefully lower in the whole fish. Cook the fish for 10 minutes or until it is lightly browned. Drain it on a rack over paper towels until it no longer drips. Serve hot with tortillas, garlic sauce, pickled onions, hot sauce and rice.