Bahamian Style Whole Grilled Snapper Recipes

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

BAHAMIAN GRILLED FISH

Steps:

• Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour.
• Light grill.
• Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.

BAHAMIAN-STYLE WHOLE GRILLED SNAPPER

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.4. Set up the grill for indirect cooking and preheat to high.5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 10 to 12 fresh coals after 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.Serves 4

JAMAICAN FRIED SNAPPER

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.

BAHAMIAN-STYLE WHOLE GRILLED SNAPPER

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.4. Set up the grill for indirect cooking and preheat to high.5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 10 to 12 fresh coals after 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.Serves 4