SeafoodMediumFree

Pejelagarto Asado (Grilled Gar Fish)

Name: Pejelagarto Asado (Grilled Gar Fish)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 1 Whole gar fish; 6 cloves Garlic; 4 Lime; 2 tbsp Achiote paste; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Olive oil; 12 Maize tortillas

75 min (30 prep + 45 cook) Medium 4 servings Tabasco

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Prehistoric gar fish grilled over charcoal in the Tabasco style.

About this recipe

Pejelagarto asado is an iconic dish from Tabasco where this prehistoric fish is grilled over charcoal with garlic, lime and achiote, served with tortillas and salsa.

History & Origin

Pejelagarto (Atractosteus tropicus) is a freshwater fish that has inhabited the rivers and lagoons of Tabasco for over one hundred million years, making it a true living fossil. For the pre-Hispanic Chontal and Maya peoples of the region, the gar fish was a fundamental source of protein, caught with harpoons and nets in the marshlands of the Grijalva and Usumacinta rivers. The most emblematic preparation is pejelagarto asado: the fish is butterflied open, marinated with garlic, achiote paste and lime juice, then slowly grilled over wood embers until the skin turns crisp and the flesh remains tender and succulent. In Villahermosa, the capital of Tabasco, grilled gar fish is a gastronomic symbol served at traditional markets and restaurants alongside freshly made maize tortillas, amashito chilli salsa and black beans. The peak fishing season runs from October to February, when river levels drop. Sadly, overfishing and pollution have reduced wild populations, so aquaculture programmes now exist for conservation and sustainable use of this remarkable species.

Estimated cost

£10.00

Total cost

£2.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

38g

Protein

Carbohydrates

14g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the gar fish by removing the tough scales with a sturdy knife. Butterfly it by cutting along the belly without separating the halves.
💡 The gar fish scales are very hard; wear gloves to protect your hands.
2
Prepare the marinade by mixing achiote dissolved in lime juice, chopped garlic, salt, pepper and olive oil.
3
Generously coat the fish flesh with the marinade, both inside and out. Leave to rest for at least 30 minutes.
💡 The longer it marinates, the more flavour the flesh will absorb.
4
Light the charcoal and wait until it reaches the right point (no direct flame, just red embers covered with white ash).
5
Place the butterflied gar fish on the grill with the skin side down. Cook over medium heat for 20 minutes.
6
Carefully turn over and grill for another 15-20 minutes on the flesh side, occasionally basting with the remaining marinade.
💡 The flesh is ready when it separates easily from the bone.
7
Serve the whole grilled gar fish on a platter with warm maize tortillas and cut limes.