Ingredients
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Four head-on 1- to 1 1/2-pound red snappers, cleaned
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1 Scotch bonnet chile, seeded and coarsely chopped
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4 large scallions, coarsely chopped
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3 garlic cloves
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1 small shallot, coarsely chopped
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One 1/2-inch piece of peeled fresh ginger, coarsely chopped
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1 teaspoon chopped thyme
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1 1/2 teaspoons kosher salt
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1 teaspoon brown sugar
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1/2 teaspoon ground allspice
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1/2 teaspoon freshly ground pepper
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1/4 teaspoon ground cinnamon
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2 tablespoons vegetable oil, plus more for the grill
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1 tablespoon dark rum
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1 tablespoon fresh lime juice
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1 tablespoon water
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2 teaspoons soy sauce
Directions
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Make 3 crosswise slashes down to the bone on each side of each fish. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.
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Arrange the fish in a shallow dish. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.
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Light a grill. If using fish baskets, lightly brush with oil and place the fish inside. If using a fish grate, preheat it and lightly brush with oil. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side. Serve at once.