Tuesday, December 22, 2015

Bahamian Grilled Red Snapper

2 tablespoons olive oil
2 garlic cloves, minced
1 1⁄2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 scotch bonnet pepper, seeded and thinly sliced
4 fish fillets, 6-8 ounces each
black pepper

Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl. Add fish and turn to coat well. Cover and refrigerate 1 hour.
Light grill.
Remove fish from marinade and scrape off most of the garlic and ginger pieces. Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.

1 comment:

Juli Pelletier said...

this sounds delicious! is a scotch bonnet a hot pepper?