Select an exceptionally fresh specimen following sustainable NOAA FishWatch profile for red snapper metrics (firm, resilient flesh, bright red gills, and clear, convex eyes).

1. Lay the scaled and gutted fish on a stable board. Using a stiff boning knife, slice lengthwise along the spine from the collar to the tail, cutting through the rib cage on one side while leaving the belly skin fully intact.
2. Open the fish flat like a book. Split the center of the head with a cleaver so it lies completely level on the work surface. Review fundamental techniques for butterflying a whole fish if working with whole fish for the first time.
3. Pat the flesh thoroughly dry using paper towels to remove all surface moisture. Score the thickest portions of the loin in a diamond pattern, 1/4-inch deep.
4. Season evenly across the meat with coarse sea salt, cracked black pepper, and lime juice. Rest refrigerated for 15 minutes.

1. Stem, seed, and toast the guajillo and ancho chiles on a hot, dry griddle (comal) for 10 to 15 seconds per side until fragrant; do not let them blacken. For a deeper breakdown of selecting pods, consult our comprehensive Mexican dried chili guide.
2. Transfer the chiles to a bowl of hot water; soak for 15 minutes until softened, then drain.
3. In a high-speed blender, combine the softened chiles, chopped white onion, garlic cloves, orange juice, apple cider vinegar, oregano, and cumin. Purée on high for 90 seconds until silky smooth. Strain through a fine-mesh sieve to remove residual skins.
4. Pour the strained chile purée into a bowl. Whisk in the mayonnaise, melted butter, yellow mustard, Worcestershire sauce, and Jugo Maggi until a glossy, emulsified adobo forms. Similar principles apply across various scratch-made adobo bases.
5. Generously coat the flesh side of the butterflied fish with two-thirds of this adobo. Allow it to marinate at cool room temperature for 20 minutes. Reserve the remaining adobo for basting.

In traditional coastal kitchens, vegetables are often piled raw onto the fish before grilling, which frequently yields uneven textures and trapped moisture. Sautéing each vegetable separately in a dedicated pan ensures precise Maillard browning and texture control. Use a heavy cast-iron skillet, applying the rules of proper cast-iron seasoning and heat retention.

1. The White Onions: Heat 1/2 tablespoon of lard or oil in your skillet over medium-high heat. Add the onion rings in a single layer. Sear untouched for 2 minutes to obtain blistered, translucent edges while preserving a crisp central core. Remove to a warm platter; season lightly with salt.
2. The Poblano Chiles: Wipe the skillet clean, add 1/2 tablespoon of oil over medium heat, and toss the roasted poblano rajas. Sauté for 2 to 3 minutes until tender and glossy without breaking down their structural skin. Transfer to the platter.
3. The Bell Peppers: Add 1/2 tablespoon of oil over high heat. Add the sweet bell pepper strips and toss quickly for 90 to 120 seconds. The goal is a flash-sear that caramelizes the exterior while preserving internal turgor and snap. Remove from heat.
4. The Roma Tomatoes: Lower heat to medium-low and add the final 1/2 tablespoon of oil. Place the thick tomato slices in the pan. Sauté for exactly 60 seconds on the first side and 45 seconds on the second side. Do not let them turn mushy; pull them while the rounds maintain structural integrity.

1. Build a two-zone hardwood charcoal and wood chunk fire (preferably seasoned red oak, mesquite, or pecan) inside an open kettle or drum grill.
2. Allow the logs to burn down into glowing embers banked predominantly to one side. Aim for a medium-high ambient cooking zone of approximately 375°F to 400°F (190°C to 204°C).
3. Thoroughly coat a heavy hinged wire fish basket (zaranda) with neutral oil or lard to prevent sticking.
4. Place the marinated fish flat inside the basket, skin side facing down against one half, and close the latch securely.

1. Place the basket over direct medium-high embers with the flesh side facing downward toward the coals first. Cook directly for 3 to 4 minutes. This flash-sears the adobo, setting the proteins and creating caramelized grill marks.
2. Carefully flip the zaranda so the skin side faces downward toward the coals. Move the basket slightly toward the cooler, indirect heat zone.
3. According to Harold McGee's heat transfer principles, whole fish on the bone with skin acts as an efficient heat sink: the skin and spine protect the delicate meat while conducting heat evenly from underneath.
4. Generously brush the reserved adobo sauce across the exposed flesh. Close the grill lid (or tent lightly with foil if using an open pit) and cook for 14 to 18 minutes over indirect wood heat.
5. In the final 3 minutes of cooking, arrange the individually sautéed onions, poblanos, peppers, and tomato rounds directly across the hot, sauced flesh of the fish to reheat and marry flavors.
6. Verify doneness using an instant-read probe thermometer inserted into the thickest shoulder segment away from the spine. Conform to FDA guidelines on safe internal cooking temperatures, removing the fish once it registers 135°F to 140°F (57°C to 60°C); carryover thermal momentum will bring it to an optimal, flaky 145°F (63°C).

1. Unlatch the wire zaranda carefully. If the skin adheres slightly, slide a thin fish spatula along the wire rungs to release it cleanly.
2. Transfer the entire butterflied fish on its crisp skin onto a large wooden board or platter lined with charred banana leaves or foil.
3. Garnish the perimeter with sliced avocado, fresh lime wedges, and cilantro.
4. Serve family-style in the center of the table alongside piping-hot fresh heirloom corn tortillas and a rustic molcajete-crushed salsa roja. Diners can scoop flakes of savory fish, caramelized vegetables, and crispy skin directly into tortillas.