Entree: Guadeloupe – Northern Culinary Region – Vivaneau Grillé (Grilled red snapper prepared with a Creole-style citrus and herb marinade)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 45 min

Total 1 hr

Ingredients

- 2 whole red snapper, about 10 oz (280 g) each, scaled, gutted and rinsed
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lime juice (from about 2 limes)
- 3 garlic cloves, minced, about 0.3 oz (9 g)
- 3 scallions, thinly sliced, about 1.5 oz (45 g)
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional), about 0.2 oz (6 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (1 g) dried thyme or 1 tbsp (6 g) fresh thyme leaves
- 1 1/2 tsp (9 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lime, cut into wedges for serving
- 2 tbsp (30 ml) melted butter or additional olive oil for basting

Instructions

1. In a bowl combine olive oil, lime juice, minced garlic, scallions, minced pepper (if using), parsley, thyme, salt, and pepper to make a marinade.
2. Score the fish skin with 3 shallow diagonal cuts on each side. Place the fish in a shallow dish or large zip-top bag and pour the marinade over, working some into the scores and cavity. Marinate in the refrigerator 30–45 minutes, turning once.
3. Prepare a medium-high grill (or preheat a grill pan) and oil the grates well to prevent sticking. Remove fish from marinade and let excess drip off; reserve remaining marinade for basting.
4. Place the whole fish on the hot grill and cook, covered if possible, 6–8 minutes per side depending on thickness, basting occasionally with reserved marinade and melted butter or oil. Fish is done when flesh flakes easily and the internal temperature at the thickest part reaches 145°F (63°C).
5. Transfer to a platter, squeeze fresh lime over the fish, and serve immediately with lime wedges and simple sides such as grilled plantains or steamed provision.