Entree: Saint Barthélemy – Vivaneau Grille (Whole grilled red snapper seasoned in classic Saint Barthélemy Creole-style flavors)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 1 whole red snapper, scaled and gutted, approx. 2 lb (900 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) chopped fresh parsley (about 4 g)
- 2 tbsp (8 g) chopped fresh thyme leaves
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, melted
- 1 lime, cut into wedges for serving
- Fresh parsley sprigs for garnish

Instructions

1. Score the fish on both sides with 3 diagonal cuts; pat dry with paper towels and place on a tray.
2. In a bowl combine olive oil, lime juice, minced garlic, Dijon mustard, soy sauce, parsley, thyme, minced pepper (if using), salt, and black pepper to make the marinade.
3. Rub the marinade all over the fish and into the score cuts; cover and refrigerate for 20–30 minutes to let flavors penetrate.
4. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan to prevent sticking.
5. Place the fish on the grill and cook, uncovered, 6–8 minutes per side depending on thickness, basting occasionally with melted butter, until the flesh is opaque and flakes easily with a fork and the internal temperature at the thickest part reaches about 135–140°F (57–60°C).
6. Remove from heat and let rest 2–3 minutes. Transfer to a platter, garnish with lime wedges and parsley sprigs, and serve immediately.