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Share on TwitterWhole Grilled Snapper with French West Indian Seasonings
Preptime: 25 min.Cooktime: 15 min.
Carbs: 9g
Fat: 3g
Fiber: 2g
Protein: 36g
Satfat: 1g
Sodium: 408mg
4 small snappers or other whole fish (1 1/2 to 1 3/4 pounds each)
For the marinade:
4 cloves garlic, minced
1/2 to 1 scotch bonnet chili pepper or other hot pepper, seeded and finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup fresh lime juice
1 bunch chives or 4 scallions, finely chopped
2 shallots, thinly sliced
1 small onion, thinly sliced
3 tablespoons finely chopped, flatleaf parsley
4 sprigs fresh thyme, or 1 teaspoon thyme leaves
4 bay leaves
4 allspice berries
Directions:
1. Wash the fish inside and out and blot dry. Trim off the fins with scissors. Make 3 or 4 deep diagonal slashes in the side of each fish. Arrange the fish in a baking dish just large enough to hold them.
2. Prepare the marinade. Place the garlic, chili, salt, and pepper in the bottom of a mixing bowl and mash to a paste with the back of a spoon. Add the lime juice and stir until the salt crystals are dissolved. Stir in the scallions, shallots, onion and parsley. Stuff some of this mixture along with a sprig of thyme, a bay leaf, and an allspice berry into the fish cavities and some into the slits in the sides of the fish. Pour the remaining marinade over the fish and marinate in the refrigerator for 1 hour, turning once or twice.
3. Preheat the grill to high. Brush and oil the grill grate. If you are using a fish basket, oil it before placing the fish in it. Arrange on the grate and grill until the fish is cooked, 6 to 12 minutes per side (depending on the size of the fish), turning gently with a spatula. Transfer the fish to a clean platter and serve at once.
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