Citrus-Chili Grilled Snapper
The epitome of a spicy flavourful dish.
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This snapper is a robust mixture of fish, tomatoes, plantains, and sweet potatoes cooked in a spicy flavourful citrus and chili marinade, sealed in parchment paper.
Ingredients
2
snapper or sea bass fillets
2 tbsp.
(30 mL) fine sea salt
1/4
scotch bonnet pepper, minced
1
juice of lemon
1/2 cup
(125 mL) fresh lime juice
1/2 cup
(125 mL) fresh orange juice
2 tbsp.
(30 mL) Caribbean pepper sauce
1/2
sweet onion, sliced into wedges
1/2
green bell pepper, sliced
1/2
red bell pepper, sliced
1
medium sweet potato, diced and par-cooked
1
plantain, ripe but firm, sliced 1/2-inch (1 cm) thick on the diagonal
sea salt, to taste
1/2 cup
(125 mL) colourful cherry tomatoes, sliced
Instructions
- Fire up the grill to medium heat (or preheat oven to 350˚F (180˚C).
- Rinse snapper fillets in a bowl of salted water and pat dry with paper towels. Set aside on a plate.
- Add salt, minced pepper to a small dish and mix with a fork. Lightly season both sides of the fillets with a salt-pepper mixture.
- Tear 2 sheets of aluminum foil paper and parchment paper large enough to fold over the fish. Place a piece of parchment paper each over the two separate pieces of foil paper. Add the fillet to each piece of parchment paper.
- In a small bowl, mix the lemon, lime, and orange juice, set aside.
- Add to each parchment equal halves of onion, bell peppers, potato, plantains, tomatoes, and thyme. Season with salt to taste (optional).
- Fold the papers towards the fish to form a pocket. Divide and drizzle the citrus juice mixture over the vegetables. Continue to fold the papers over the fish and seal them together tightly (making sure no steam escapes).
- Place the foil parcels over indirect heat and grill for 15-20 minutes until cooked or add to oven and bake for approximately 20 minutes or until an instant-read thermometer inserted in the center of the fish registers an internal temperature of 137°F.
- Serve at once with steamed white rice (optional.)