Spicy West Indies Fish
photo by breezermom
- Ready In:
- 37mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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!
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