Guadeloupean Grilled Snapper With Cucumber Sauce

Serves: 4
Total Calories: 180


4 snapper, , whole, small (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 bunches chives, fresh or scallions, both white and green parts, trimmed and finely chopped
1 head garlic, cut in half
1 onion, medium, thinly sliced
2 bay leaves
1 hot chilies, or scotch bonnet, cut in half (for a milder dish, seed the chiles)
4 cups water
2/3 cup lime juice, fresh
1/4 cup rum, dark
3 tablespoons salt
1 cucumber, peeled and seeded
1 tomato, green (unripe), cored and peeled, or 4 tomatillos, husked, cored and peeled
1/4 cup onion, diced
3 scallion, both white and green parts, trimmed and finely chopped
1/4 cup parsley, fresh Italian (flat-leaf)
3 tablespoons white wine vinegar or distilled white vinegar, or more to taste
3 tablespoons olive oil, extra-virgin, plus additional for brushing
salt and freshly ground black pepper, to taste


1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, on each side of each fish. Place the fish in a nonreactive baking dish or roasting pan just large enough to hold them in a single layer. Scatter the chives, garlic, onion slices, bay leaves, and chile over the fish and set aside while you prepare the marinade.

2. Combine the water, lime juice, rum, and salt in a medium-size bowl, stirring until the salt is dissolved. Pour the mixture over the fish, then cover and let marinate, in the refrigerator, for at least 2 hours and up to 4.

3. Preheat the grill to medium-high.

4. When almost ready to grill, prepare the cucumber sauce. Combine the cucumber, green tomato, onion, scallions, parsley, 3 tablespoons vinegar, the oil, and salt and pepper in a blender and process to a smooth purée. Taste for seasoning, adding vinegar or salt as necessary the sauce should be highly seasoned.

5. When ready to cook, remove the fish from the marinade and blot dry with paper towels reserve the marinade. Brush each fish lightly on both sides with additional oil. If you’re worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill, basting once or twice with the reserved marinade, until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes, again basting with the marinade.

6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired) and serve immediately, accompanied by the cucumber sauce.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 90

This Guadeloupean Grilled Snapper With Cucumber Sauce recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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