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1 snapper, , whole, pompano, or other large fish (4 to 5 poun...
3 goat peppers, scotch bonnet chiles, or habanero chiles
4 limes, large, juicy
Salt and freshly ground black pepper, to taste
1 piece ginger, (2 inches), fresh, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 to 2 tablespoons olive oil (not traditional, but I like it)
1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.
2. Thinly slice 2 of the chiles; cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.
3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.
4. Set up the grill for indirect cooking and preheat to high.
5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals after 1 hour.
6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.
Serves 4
3 goat peppers, scotch bonnet chiles, or habanero chiles
4 limes, large, juicy
Salt and freshly ground black pepper, to taste
1 piece ginger, (2 inches), fresh, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 to 2 tablespoons olive oil (not traditional, but I like it)
1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.
2. Thinly slice 2 of the chiles; cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.
3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.
4. Set up the grill for indirect cooking and preheat to high.
5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals after 1 hour.
6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.
Serves 4
