Ingredients

• 2 whole cleaned fish (mojarra, sea bass, snapper or the one of your choice)
• Superficial cuts in the skin (both sides)
• 1–2 tablespoons of QBA Herbs and Garlic Flavor (to taste)
• 1 tablespoon of olive oil (optional, for adhesion)
• Charcoal or firewood for indirect heat

Preparation

1. Make sure the fish are completely clean and scale-free.
2. Make several diagonal cuts in the skin on both sides, without reaching the bone.
3. Lightly coat with olive oil and season generously with QBA Herbs and Garlic Flavor, getting the seasoning into the cuts and inside the fish.
4. Place the fish in a fish holder.
5. Place in the barrel and cook over indirect heat, with the lid closed, maintaining a stable temperature.
6. Cook until the fish reaches an internal temperature of 145°F / 63°C , or until the flesh appears white, opaque, and easily pulls away from the bone.