This Caribbean #Grilled #Red #Snapper is marinated in fresh #herbs, #scotchbonnets, #ginger, and bold #Caribbean spices. #Grilled to perfection, basted with a tangy sauce, and served with lemon slices, it's perfect for when you crave bold #Island flavours coupled with the #smoky char of the grill. Serve with a side of a #crisp #green salad to balance the heat of warm spices.
Equipment
Grill or Oven
Ingredients
1 whole Red Snapper scaled, gutted and washed.
2 Garlic cloves
1-2 Scotch bonnets optional or adjust
3-4 sprigs #Thyme
½ inch #Ginger
1 stem Fresh #Parsley
¼ medium Onion
1 stem Fresh Basil optional
½ Red bell pepper or any colour
1-2 Spring onion
1 teaspoon Fish seasoning
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Black pepper
1 tablespoon Lemon juice or more if needed
1 teaspoon All spice
½ tsp Bouillon
¼ cup cooking oil
Few lemon slices
Instructions
Wash the fish with some lemon slices. Rinse well with water.
Make 3-4 deep diagonal cuts on both sides of the fish and pat dry with a paper towel. Set aside.
Combine all the ingredients in a blender and blend until smooth.
Pour some of the marinade on the fish and coat both sides, making sure it gets inside the cuts, head and belly. Save some marinade for later.
Place about 2-3 lemon slices inside the belly of the fish.
Cover the fish and let it marinate for about 1 hour or overnight.
Pour the remaining marinade into a bowl. Add a little oil and water. Microwave for 3 minutes or simmer on low heat for 5 minutes. That will be the basting sauce and dip.
5 minutes before marinating time is over, Preheat a grill or oven to 400℉.
Baste both sides of the fish with the sauce before placing it on the grill. Grill the fish for 10 minutes on each side while basting the fish often. Cook until it's flaky.
Remove the fish and transfer to a plate, serve with some of the cooked sauce as a dip with any side you choose.
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