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
- 1⁄4 cup olive oil
- Juice of 1 lime
- 6 scallions
- 1⁄2 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.Open Next Page To See More!