Entree: Martinique – Northern Culinary Region – Vivaneau Grillé (Whole grilled red snapper seasoned in Martinican Creole style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 2 whole red snapper (vivaneau), approx. 1.5 lb (680 g) each, gutted and scaled
- 3 tbsp (45 ml) neutral oil (vegetable or canola), plus extra for brushing
- 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 small red bell pepper, seeded and diced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil for brushing the fish
- 1 lemon or lime, cut into wedges for serving
- 2 banana leaves (optional) or foil for grilling

Instructions

1. Rinse whole fish and pat dry. Make 3 diagonal 1/2-inch (1 cm) deep slashes on each side of both fish to allow the marinade to penetrate.
2. In a bowl, combine 3 tbsp (45 ml) neutral oil, minced garlic, sliced scallions, diced red pepper, chopped hot pepper if using, lime juice, thyme, chopped parsley, salt, and black pepper to form a coarse marinade.
3. Rub the marinade thoroughly over and inside each fish, making sure some paste gets into the slashes and cavity. Let marinate in the refrigerator 30–45 minutes.
4. Prepare a grill for medium-high heat. If using banana leaves, warm them briefly to make pliable and wrap each fish once or place leaves on the grill to prevent sticking.
5. Brush fish lightly with 2 tbsp (30 ml) olive oil and grill over direct heat 8–10 minutes per side for 1.5 lb (680 g) fish, until skin is crisp and flesh flakes easily when tested with a fork. Adjust time for larger fish.
6. Transfer to a platter, squeeze fresh lemon or lime over the fish, and serve immediately with extra lime wedges and a simple Creole sauce or rice and vegetables.