Entree: Martinique – Southern Culinary Region – Vivaneau Grillé (Whole grilled red snapper with Martinican Creole lime, garlic, and herb marinade)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 16 min

Additional 30 min

Total 50 min

Ingredients

- 1 whole red snapper, scaled and gutted, about 2 lb (900 g)
- 3 tbsp (45 ml) fresh lime juice
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, crushed
- 1 small scotch bonnet pepper, seeded and finely chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (3 g) chopped fresh thyme leaves
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) vegetable oil for the grill or pan
- 1 lime, cut into wedges for serving

Instructions

1. In a bowl whisk together lime juice, olive oil, crushed garlic, chopped scotch bonnet, parsley, thyme, salt and pepper. Score both sides of the snapper and rub the marinade all over the fish and inside the cavity, then stuff the cavity with some scallions; let rest refrigerated 20–30 minutes to absorb flavors.
2. Preheat a grill or grill pan to medium-high and oil the grates; grill the fish 6–8 minutes per side for a 2 lb (900 g) snapper, basting once with remaining marinade, until skin is crisp and flesh flakes easily; transfer to a platter, garnish with remaining scallions and lime wedges, and serve immediately.