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Bahamian-Style Whole Grilled Snapper |
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Serves: 4 BAHAMASAdvance Prepartion: 30 minutes for marinating the fish Special Equipment: 1 banana leaf, cut in a rectangle the size and shape of the fish, or 4 to 6 layers of aluminum foil, folder to the size and shape of the fish This recipe comes from a cook shack in Nassau in the Bahamas, but it typifies the way fish is cooked throughout the Caribbean. There they start with a whole fish so fresh it was still swimming a few hours earlier. They rub it with goat peppers and marinate it in a piquant mixture of fresh lime juice, garlic, ginger, and pepper. Then it’s grilled using the indirect method or directly over a low flame. When served, the lucky diner can't help but marvel at how something so simple can taste so good. I can’t think of a more dramatic showpiece for a summery Caribbean-style cookout. No sweat on the advance preparation, which takes a couple of minutes and can be done several hours ahead. No sweat on the cooking-fish grilled using the indirect method eliminates the burning worry. For maximum drama, I like to use one large fish-a 4- to 5-pound snapper or pompano, for example, which will serve 4 people. Good northern fish to prepare this way include striped bass, sea bass, and porgy. Goat peppers are the Bahamian version of a scotch bonnet. The tender of tongue could use a milder chile, but the flavor won’t be strictly authentic. (Don’t worry-goat peppers and scotch bonnets lose a lot of their heat during cooking.) I like to cook the fish on a banana leaf or piece of aluminum foil. This is not strictly traditional, but it retains some of the juices and keeps the fish from sticking to the grate. Serve it with Bahamian Peas and Rice. 1 snapper, , whole, pompano, or other large fish (4 to 5 pounds), cleaned and trimmed of fins, head and tail left on 3 goat peppers, scotch bonnet chiles, or habanero chiles 4 limes, large, juicy Salt and freshly ground black pepper, to taste 1 piece ginger, (2 inches), fresh, peeled and thinly sliced 2 cloves garlic, thinly sliced 1 to 2 tablespoons olive oil (not traditional, but I like it) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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