Whole grilled fish makes for a wonderfully tactile way of eating fish and it gets you out of that nasty filleting job. Classic sweet Caribbean spices make a great balance to barbecue charring and the bright flavours of green banana and chilli.
For the snapper
|4||Whole snapper, scaled and gutted (Main)|
|2 tsp||Ground ginger|
|2 tsp||Garlic powder|
|2 tsp||Dried thyme|
|1||Vanilla pod, seed paste only|
|1 splash||Oil, for grilling|
For the salsa
|3||Green bananas, Skin on, cut into thick slices|
|1||Green capsicum, finely diced|
|1||Spring onion, finely sliced|
|1||Green chilli, finely diced|
|2 Tbsp||Fresh coriander, chopped|
|3 Tbsp||Coconut oil|
|2||Limes, juice and zest|
|1 to taste||Salt & freshly ground pepper|
- For the salsa: Grill the bananas for 1-2 minutes on each side. Combine with the rest of the ingredients, season to taste and leave to marinate for 8-10 minutes.
- For the fish: Make four cuts down to the bone across each side of the fish. Combine all the spices including vanilla and rub generously over the fish. Season well with salt and pepper, drizzle with oil and cook on a high-heat grill for 3-4 minutes on each side or until medium- to well-done and slightly charred.
- To serve: Place the fish on a plate, spoon over the green banana salsa and serve with creamy polenta mash or steamed new potatoes.