Caribbean Grilled Snapper

Ingredients

• 2 whole red snappers (about 1.5 lbs each), cleaned and scored
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1 small scotch bonnet pepper, seeded and finely chopped
• 1 teaspoon ground allspice
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Zest and juice of 2 limes
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh ginger, grated
• Extra lime wedges for serving
• Fresh cilantro or flat-leaf parsley for serving
• Sliced scallions for serving

Instructions

1. 1

   Score the fish by making 3 deep diagonal cuts on each side of both snappers, cutting all the way to the bone.

2. 2

   In a small bowl, mix together the garlic, scotch bonnet, allspice, thyme, lime zest, lime juice, soy sauce, brown sugar, smoked paprika, and grated ginger until it forms a loose paste.

3. 3

   Rub olive oil all over both fish, then work the marinade into every cut and inside the cavity. Let sit for at least 10 minutes or up to 1 hour in the fridge.

4. 4

   Preheat the grill to medium-high heat (around 400°F) and brush the grates with oil using a folded paper towel held with tongs.

5. 5

   Place the fish on the grill and close the lid. Cook for 8 to 10 minutes on the first side without moving the fish.

6. 6

   When the fish releases cleanly from the grate, flip it once and cook for another 8 to 10 minutes on the second side until the skin is charred in spots and the flesh flakes easily near the thickest cut.

7. 7

   Remove from the grill, rest for 2 minutes, then squeeze fresh lime over the top and scatter cilantro and scallions before serving.