Bahamian-Style Whole Grilled Red Snapper
In the mid-nineties, I had the opportunity to travel to Nassau more than a dozen times in less than a year. On my first trip, I fell hook, line and sinker for their simple and flavorful seafood preparations.
Grilling Method: Indirect/Medium Heat
1 teaspoon red chili flakes
¼ cup olive oil, plus more if necessary
2 whole red snapper, scaled and cleaned (approximately 1 lb. ea.)
1 bunch fresh chives or scallions
2 cloves garlic, sliced thin
2 lemons, sliced in rounds
Kosher salt and freshly ground black pepper to taste
6 scallions, julienned in 2-inch lengths
Lemon, cut into wedges
Put chili flakes and oil in a small cold saucepan. Slowly heat the oil and flakes until the chili flakes begin to change color. Turn off heat and let cool to room temperature and set aside until ready to grill. (You will be making your own chili-infused olive oil.)
Have your fish monger scale and clean the fish—but be sure to keep the head and tail intact. With a sharp knife cut 2 to 3 diagonal slashes on both sides of the fish (this will hold the garlic and lemons, and help to evenly cook the fish).
Brush the inside of the fish with a small amount of chili oil and sprinkle with a little salt and pepper. Stuff cavity with whole chives, close with a toothpick or trussing pin.
Note: If using scallions instead of chives, cut in a 2-inch long julienne before stuffing. Place the slices of garlic and lemon in each of the diagonal cuts. Put the garlic in first and then the lemon slices, letting some of the lemon “peek” out from the slit. Brush all over the outside with the chili oil and season lightly with salt.
Carefully place the fish in the center of the cooking grate. Grill for approximately 8-10 minutes. Carefully turn fish over and grill for 5-8 minutes more or until cooked to desired doneness.
Garnish with plenty of scallions and lemon wedges.
Serves 4
Julienne sidebar: Julienne is simply a cooking term that means to cut food into very thin strips. Round vegetables are usually squared off, cut into slices, stacked on top of each other and cut again into long pieces that resemble wood matchsticks.
ALL RECIPES ©ELIZABETH KARMEL 2020