Ingredients & Substitutes

Instructions

1. 1

   Rinse the 1.5 kg whole red snapper thoroughly, pat it dry, and score both sides of the fish with three diagonal cuts.

2. 2

   Mince 8 black garlic cloves, finely chop 1 small scotch bonnet pepper (deseeded if desired), grate 2 inches of fresh ginger, crush 1 tsp whole allspice berries, and combine these ingredients with the juice and zest of 2 whole limes, 2 tbsp light brown sugar, and 2 tbsp olive oil to form a vibrant marinade.

3. 3

   Generously rub the black garlic marinade all over the 1.5 kg whole red snapper, including the cavity and scored cuts, then tuck 2 fresh thyme sprigs into the fish cavity, and allow it to marinate for at least 30 minutes.

4. 4

   Prepare your outdoor grill for fire-roasting by establishing a medium-high heat, then lightly brush the grill grates with 1 tbsp olive oil to prevent sticking.

5. 5

   Place the marinated 1.5 kg whole red snapper directly on the preheated grill grates and fire-roast it for 10-15 minutes per side, or until the internal temperature reaches 63 degrees Celsius and the flesh flakes easily.

6. 6

   While the fish roasts, whisk together the juice of 1 whole lime with 2 tbsp light brown sugar, 1 tbsp olive oil, 1 tsp sea salt, and 0.5 tsp black pepper to create an additional glazing sauce.

7. 7

   Once cooked, carefully transfer the fire-roasted 1.5 kg whole red snapper to a serving platter, drizzle with the remaining lime glazing sauce, and serve immediately.