Sheila Rolles' Grilled Red Snapper Serves 6
As a guest of The Bahamas Ministry of Tourism, I was treated to a home-cooked meal by Sheila Rolles, a People-To-People hostess. The People-To-People program matches visitors with Bahamian families for a firsthand experience of island life. In preparing this recipe, Sheila plucked fresh goat peppers from the bush growing outside her kitchen door.
Prep Time: 10 minutes
Cooking Time: 15 minutes
3 small whole red snappers (about 1-1/2 pounds each), cleaned
1 tablespoon sea salt
2 yellow goat peppers or habañeros
1 tablespoon fresh thyme
1. Score snapper (cut shallow slits in the flesh; Bahamians call this scorching).
2. Mash salt and goat peppers together with a mortar and pestle. Rub snapper with salt and goat pepper mixture. Place snapper in a large baking pan. Squeeze limes over fillets and sprinkle with thyme. Let fish marinate in refrigerator 1 hour.
3. Prepare grill. Position grill rack 4 to 6 inches from coals. To keep fish from falling apart when you turn it, place snapper on a special fish grilling rack or cover grill rack with heavy duty aluminum foil, perforated and lightly oiled. Place fish on grill and cook 5 to 7 minutes each side until flaky but moist. Slice fish in half before serving.