Prepare your grill: Heat a cast-iron grill pan, charcoal grill, or gas grill over medium-high heat and allow to preheat until the temperature reaches around 450°F. Once hot, take a kitchen rag or paper towel, moisten with a neutral oil like canola oil or vegetable oil and rub the grates of the grill or grill pan. There should be a thin layer of oil that will smoke and burn off, creating a temporary nonstick surface.

Prep the snapper: With a paper towel, dry the fish thoroughly on the exterior and interior, and remove any scales that may have lingered. With a sharp knife, score the surface of the snapper about 1 inch apart in a criss-cross pattern. Repeat on each side.

Prepare the snapper sauce: Combine the orange zest and juice, lime juice, extra-virgin olive oil, cumin, garlic, brown sugar, Fresno chiles, salt, and pepper together. Taste and adjust seasoning. Depending on the acidity level of the citrus, you may need a touch more lime juice, or a little more brown sugar to balance.

Take a few spoonfuls of your sauce and rub it into the fish, especially in the scores on the surface of the fish.

Grill the fish over medium-high heat for about 15 minutes, flipping halfway through. Less is more when it comes to grilling fish; resist the urge to touch or move the fish while it grills, as it will stick and the skin will tear.

Remove fish from the grill and allow it to rest on a large serving platter. Top your fish with the sauce and fresh cilantro. Serve with wedges of Cara Cara orange and enjoy.