Name: Grilled Snapper with Cucumber Sauce
Yield: Serves 4
Cuisine: Guadeloupe
Ingredients: 1 Scotch bonnet or other hot chile, seeded and cut in half (for a hotter dish, leave the seeds in); 1 head garlic, cut in half crosswise; 1 medium-size onion, thinly sliced; 2 bay leaves; 2 bunches fresh chives, or 1 bunch scallions, both white and green parts, trimmed and finely chopped; 3 tablespoons extra-virgin olive oil, plus additional oil for brushing; Salt and freshly ground black pepper; 3 tablespoons white wine vinegar or distilled white vinegar, or more to taste; ¼ cup dark rum; ⅔ cup fresh lime juice; 3 tablespoons salt; 1 green (unripe) tomato, cored and peeled, or 4 tomatillos, husked, cored, and peeled; ¼ cup diced onion; 1 cucumber, peeled and seeded (see box); ¼ cup chopped fresh flat-leaf parsley; 3 scallions, both white and green parts, trimmed and finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The night I stopped at Agoupa, a popular eatery in the resort community of Gosier in Guadeloupe, its first-year anniversary party was in full swing. Souk music blared from the sound system, bodies swayed in the heat, and the rum flowed like water. This open-air eatery (located just outside Pointe-à-Pitre) draws tourists and locals alike for its exuberant ambience and reasonable prices. (Agoupa means something extra in Creole, a little like lagniappe in Cajun French.) From a di