| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 whole fresh red snappers, gutted and cleaned
- 8 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 8 cloves garlic
- 6 to 10 Scotch bonnet chile peppers
- 3 oranges, 1 juiced, 1 cut into segments, 1 thinly sliced
- 1 mango, chopped
- 1 red onion, sliced
- 1 papaya, chopped
- 2 lemons, 1 juiced, 1 thinly sliced
- 2 limes, 1 juiced, 1 thinly sliced
- Bunch fresh cilantro, chopped
- 1 star fruit, thinly sliced, optional
Instructions
- Preheat the grill to high heat.
- Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
- Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
- Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.