Name: Grilled red snapper
Total time: 40 min
Yield: 4
Cuisine: Trinidadian
Ingredients: 1½ kg red snapper (or 2 x 700g) cleaned and scaled; 1 lemon quartered; 1 tbsp sea salt flakes; ½ tsp ground black peppercorns; 1½ tsp amchar masala; 2½ tsp curry powder; 6-7 garlic cloves; 25g scotch bonnet chillies (about 2 small), left whole; 50g ginger peeled; 60g spring onions (about 5-6), roughly chopped; 50g flat-leaf parsley reserving a few sprigs for grilling; 50g coriander reserving a few sprigs for grilling; 60ml olive oil; 2 mangoes peeled and cut into 1cm cubes; 2 garlic cloves crushed; 1 scotch bonnet chilli finely chopped (remove the seeds if you prefer less heat); a handful coriander roughly chopped; 2 limes juiced

Two plates of whole fish with cubed mango on a green background

GRILLED SNAPPER

1½ kg red snapper (or 2 x 700g)
cleaned and scaled
1 lemon
quartered
1 tbsp sea salt flakes
½ tsp ground black peppercorns
1½ tsp amchar masala
2½ tsp curry powder

GREEN SEASONING

6-7 garlic cloves
25g scotch bonnet chillies
(about 2 small), left whole
50g ginger
peeled
60g spring onions
(about 5-6), roughly chopped
50g flat-leaf parsley
reserving a few sprigs for grilling
50g coriander
reserving a few sprigs for grilling
60ml olive oil

MANGO CHOW

2 mangoes
peeled and cut into 1cm cubes
2 garlic cloves
crushed
1 scotch bonnet chilli
finely chopped (remove the seeds if you prefer less heat)
a handful coriander
roughly chopped
2 limes
juiced

Method

step 1
Put the fish in a bowl with enough cold water to cover. Squeeze in the lemon juice then rub the lemon quarters all over the fish. Put the lemon quarters in the bowl, then set aside while you prepare the green seasoning.
step 2
Put the garlic, chillies, ginger, spring onions, parsley, coriander, 40ml of the olive oil and 100ml of water into a blender and blend until smooth (this makes about double what you need but can be stored in an airtight jar in the fridge for up to two weeks, or will freeze well).
step 3
Drain the water and lemon pieces from the fish, then pat dry with kitchen paper. Score the fish diagonally with a sharp knife on both sides then rub with 150g of the green seasoning, salt, black pepper, amchar masala and curry powder. Stuff the inside of the fish cavity with the reserved coriander and parsley sprigs. The fish can be marinated for a few hours or overnight.
step 4
Heat a BBQ or griddle pan to medium-high and brush lightly with oil. Scrape off any excess marinade and put the fish onto the grill. If using two smaller snappers, they will take 10-12 minutes each side, or 15-18 minutes per side for one large snapper.
step 5
To make the mango chow, mix together the mangoes, garlic, chilli, coriander and lime in a bowl. Season with salt to taste then set aside until ready to serve.
step 6
Once the snapper has cooked evenly on both sides, put on a serving dish and flake off the fish. Serve with the mango chow on the side.