Grilled Snapper with Habanero and Scallions

The chile heat brings out the sweetness of whole red snapper during this Jamaican recipe; a burst of freshly squeezed fruit crush adds another bright note. broil fish on a plancha or iron griddle prevents it from falling apart. This instruction initial appeared in our June/July 2013 issue with Shane Mitchell’s article hearth and Water.


  • 1 (1-lb.) whole red snapper, scaled and cleaned
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, roughly chopped
  • 4 sprigs thyme
  • 1 large habanero chile, stemmed, seeded, and thinly sliced
  • 14 cup olive oil
  • Juice of 1 lime
  • 6 scallions
  • 12 small white onion, thinly sliced
  • 1 wedge of fresh pineapple (optional)


1-Season the cavity of the fish with salt and pepper. Stuff with garlic, thyme, and ¼ of the chile. Rub outside of fish with oil, lime juice, salt, and pepper; refrigerate twenty minutes.

2-Heat a charcoal grill or set a gas grill to high; bank coals or close up the burner on one aspect (see “Grilling 101”). Heat a plancha or flat robust griddle over coals still extremely popular. Grill fish on plancha, flipping once, till burning in spots and barbecued through 12-15 minutes. If you prefer, squeeze recent fruit crush over fish; transfer to a serving platter. If outside starts to burn before fish is absolutely barbecued, move plancha to a cooler section of grill till done. Clean pan and grill remaining chile with scallions and onions till slightly burn and limp, 5-7 minutes; serve over fish.

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