French West Indian Snapper

Name: French West Indian Snapper
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Serves 4
Cuisine: United States
Ingredients: 4 dried bay leaves; 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves; Lime wedges, for serving; 4 allspice berries; 1 bunch chives or 4 scallions, finely chopped; ¾ cup lime juice; 2 shallots, thinly sliced; 1 bunch chives or 4 scallions, finely chopped; 3 tablespoons finely chopped flat-leaf parsley; 1 small onion, thinly sliced; 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves; 2 tablespoons olive oil; 4 small snappers or other small whole fish, cleaned and trimmed (1¼ to 1½ pounds each); 4 cloves garlic, minced ½ to 1 Scotch bonnet chile or other hot pepper, seeded and finely chopped (see Note); 4 small snappers or other small whole fish, cleaned and trimmed (1¼ to 1½ pounds each); 1 teaspoon coarse salt; 1 teaspoon black pepper; 4 cloves garlic, minced ½ to 1 Scotch bonnet chile or other hot pepper, seeded and finely chopped (see Note); 4 cloves garlic, minced ½ to 1 Scotch bonnet chile or other hot pepper, seeded and finely chopped (see Note)

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

4 small snappers or other small whole fish, cleaned and trimmed (1¼ to 1½ pounds each)
4 cloves ga

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Rinse the fish, inside and out, under cold running water and then blot dry, inside and out, with paper towels. Trim the fish and make diagonal slashes in both sides, as shown in Preparing the Fish, Steps 1 through 3. Arrange the fish in a nonreactive baking dish just large enough to hold them.
Prepare the marinade: Place