Serves: 4
Total Calories: 180

FOR THE FISH AND MARINADE:
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
FOR THE CUCUMBER SAUCE:
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

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik