Hot Roast Snapper with Coconut, Chilli and Lime Salsa

Name: Hot Roast Snapper with Coconut, Chilli and Lime Salsa
Yield: Serves 8
Cuisine: Americas
Ingredients: 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped; 4 cm (1½ in) piece of root ginger, very finely chopped; juice of 8 limes; 1 small bunch of fresh coriander, finely chopped; ¼ tsp caster sugar; juice of 2 limes; leaves from 8 sprigs of thyme zest of 1 lime; 250 g (9 oz) fresh coconut flesh; small bunch of fresh coriander, leaves coarsely chopped; 1 small bunch of flat-leaf parsley, finely chopped; 5–6 tbsp olive oil; salt and pepper; 3 kg (6 lb 8 oz) snapper, either pink- or grey-skinned, gutted and scaled; 1 lime; 2 red chillies, deseeded and cut into fine slivers; zest of 2 limes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Snapper’s probably the most widely used of all fish in Caribbean cooking. Here we cook ours in an oven, but if you’re planning a beach party, you can cook yours on a barbecue with a lid or a rack set on bricks on a beach fire. Choose a smaller fish than we have here (around 1–2 kg/2 lb <

Ingredients

Americas
Dinner
Pescatarian
Gluten-free

Ingredients

Method