by Austin Carter
New Recipe
PREP TIME - 30minutes COOK TIME - 15minutes TOTAL TIME - 44minutes COURSE - Main Course CUISINE - Caribbean SERVINGS - 3 CALORIES - 615 kcal
Grill Small Bowl Brush or Spoon Knife Cutting Board Basting Brush or Spoon Paper Towels Aluminum Foil or Cooking Spray Fish Basket
1 Whole Red Snapper fish Salt and pepper according to your taste 1 fresh Lemon 1 tsp ground white pepper 1 tsp ground allspice 1 tsp Minced Ginger 1 tbsp Minced Garlic 1 tsp Paprika 2 tsp finely chopped thyme 1/2 cup coarsely chopped basil or parsley 1/4 Olive Oil Grilled Plantains
1. Make three to four diagonal cuts on each side of the fish, all the way through the bone. Season the fish with salt, pepper, and squeeze some lemon over it. Set aside. 2. In a small bowl, mix all the marinade ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil).
3. Pour the marinade over the fish, flipping them gently to ensure they are coated inside and out. Let it marinate in the fridge for up to 24 hours.
Grilling the Fish: 1. Preheat the grill to high heat. 2. Wipe down the grill basket with oil and lay the fish down in the basket. Grill for about 1-2 minutes on each side.
3. Reduce to medium-high and cover the grill if using a gas grill. If using a small BBQ grill, leave the fish on the open grill or hot charcoal. 4. Baste the fish with the marinade. Let it cook for a total of 3-4 minutes on each side, adjusting time based on the thickness of the fish, until it's cooked the fish should be white, and the juices must run clear.
4. Check for doneness by ensuring the meat closest to the bone is fully cooked. 5. Serve with Caribbean Pepper Sauce and grilled vegetables or plantains if desired.
Grilled Plantains: 1. Peel plantains, slice in the middle, then cut in halves. Season with salt and brush with the spice mix. 2. Grill on each side for about 3 minutes until fully cooked through watch carefully to prevent burning.