Fish, fish, glorious fish... there is nothing better on the grill in summer. YUM YUM. Healthy and decadent, snapper is a great choice and bizarrely not that expensive. I leave the head on for flavor and presentation purposes. If you feel a bit squeamish, have the lovely fishmonger remove them for you (no judgement here) . There will be some bone picking, but that is all part of the fun. I served the snapper with some coconut rice (put a whole can of coconut milk in with your boiling water) and a salsa of mango, heaps of cilantro, red pepper, and jicama. If you close your eyes (really REALLY tightly) you may just think you are on an island somewhere. It's fun to pretend anyway.
- Make sure your snapper has been gutted and scales have been taken off. 1 fish can normally serve two people
- Cut four slits in each side of the fish (to the bone)
- Stuff the slits with fresh chopped ginger, garlic, ground cilantro (coriander), a little bit of cayenne (little), all spice, olive oil, cracked pepper, and salt (lots of it)
- If you are going to grill it, put some aluminum foil down first and flip once (total cooking time is about 30 mins). Put a ball of aluminum foil in the middle to the heat the whole way through
- You can make it in the oven too.. preheat to 450 and cook for 25 minutes. Stand up the fish (using a ball of aluminum foil) and they will cook evenly on both sides. The meat should be flaky and tender and fall right off the bone!