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| General Category : Main Course |
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| Food Group : Fish |
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| Preparation Method : Grill |
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| Instead of red snapper, you can use other fish such as white snapper, red mullet, striped bass, rockfish, porgy or even freshwater fish such as whitefish or pickerel for this recipe. Or substitute two or three smaller snappers, adjusting the cooking time accordingly. |
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Ingredients
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1 or 2 Scotch bonnet (habanero) peppers, seeded and minced |
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2 tbsp (30 mL) grated onion |
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2 tsp (10 mL) grated gingerroot |
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1 tsp (5 mL) chopped fresh thyme |
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1 tsp (5 mL) dried oregano, crumbled |
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1 tsp (5 mL) fennel seeds |
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1 tsp (5 mL) sweet paprika |
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1 tsp (5 mL) salt |
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1/2 tsp (2 mL) turmeric |
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1/4 tsp (1 mL) ground allspice |
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1/4 tsp (1 mL) black pepper |
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2 tbsp (30 mL) lime juice |
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2 tbsp (30 mL) orange juice |
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2 lb (1 kg) red snapper |
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2 tbsp (30 mL) vegetable oil |
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Preparation
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Mix together peppers, onion, ginger, thyme, oregano, fennel, paprika, salt, turmeric, allspice, pepper and lime and orange juices.
Make 3 diagonal slashes into each side of fish. Rub spice mixture into slashes, in belly and over skin of fish. Let stand for 30 to 60 minutes. Brush fish with oil.
Place fish on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, 20 to 25 minutes.
Makes 6 servings.
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Nutritional information
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Per serving: about 183 cal, 28 g pro, 7 g total fat (1 g sat. fat), 2 g carb, 0 g fibre, 49 mg chol, 443 mg sodium. % RDI: 5% calcium, 4% iron, 6% vit A, 8% vit C, 5% folate.
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Source
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Homemakers Magazine: Summer 2006
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