Recipe by kellychris
You can use any good-quality white fish in this dish, but trout and flounder are great choices. You can also do most of the preparation ahead of time, by taking the marinated fish outside (use an ice chest for the fish if you are going somewhere like a park) and grill it. Fish cooks quickly on the grill so you should have a spicy meal in minutes.
Top Review by breezermom
This was easy and quick! The reason for 4 instead of 5 stars is that I felt the spices seemed to compete with one another. Loved the spiciness though. I think if I'd grilled it in a grill basket instead of foil, it would have been 5 star. I think the smokiness would have somehow melded the spices. I'll try it that way next time instead of wrapped in foil. Thanks for sharing!
- 4 lbs filleted red snapper
- 1 1⁄2 cups freshly squeezed lime juice
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon allspice
- 1 tablespoon powdered ginger
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
- 1 1⁄2 tablespoons cayenne pepper
- virgin olive oil or cooking spray
Directions See How It's Made
- Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish.
- Remove the fish, reserving the juice.
- Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended.
- Place each fish fillet on an individual sheet of aluminum foil.
- Coat each fillet with the spice mixture.
- Sprinkle a tablespoon of the lime juice over each piece of fish.
- Wrap each fillet tightly in the foil.
- Remove the rack from the grill and lightly oil it with vegetable oil where the fish will placed.
- Make a fire in the grill and heat the coals until they become somewhat white with ash.
- Place the fish packets on the grill and cook for 5 minutes.
- Turn the fish packets and cook for another 3 minutes.
- Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.