Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 0.25 cup tamarind paste, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, 2 minced garlic cloves, 0.5 tablespoon grated fresh ginger, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the tamarind marinade.

2. 2

   Pat 2 whole snappers dry, score their sides with diagonal cuts, and generously rub the tamarind marinade both inside and outside the fish.

3. 3

   For the glaze, blend 1 large diced ripe mango, 1 de-seeded and minced scotch bonnet pepper, 1 tablespoon olive oil, the remaining 2 minced garlic cloves, 0.5 tablespoon grated fresh ginger, 0.5 teaspoon salt, and 0.5 teaspoon black pepper until smooth.

4. 4

   Prepare a fire grill for medium-high heat (around 400°F), lightly oil the grill grates, and place the marinated snappers directly on the heat along with 1 large red onion cut into wedges and 3 bell peppers cut into strips.

5. 5

   Roast the snappers and vegetables for 8-10 minutes per side, turning carefully and basting the fish every 5 minutes with the prepared mango-scotch bonnet glaze.

6. 6

   Continue cooking the snappers until the internal temperature reaches 145°F and the flesh is opaque and flaky, about 15-20 minutes total, charring the vegetables until tender-crisp.

7. 7

   Transfer the fire-roasted tamarind glazed snapper and charred vegetables to a serving platter, garnishing with the 4 fresh thyme sprigs before serving.