Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean and score the 2.5 pounds whole red snapper by making 3-4 diagonal cuts on each side. Pat it dry with paper towels.

2. 2

   In a large bowl, whisk together 13.5 fluid ounces of full-fat coconut milk, 0.25 cup of fresh lime juice, 4 minced garlic cloves, 0.5 cup of chopped fresh cilantro, 1 tablespoon of Aji Amarillo paste, 0.25 cup of diced red bell pepper, 0.25 cup of diced white onion, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Place the prepared 2.5 pounds snapper in a large, shallow dish and pour the entire coconut-lime marinade over it, ensuring the fish is thoroughly coated, then cover and refrigerate for a minimum of 2 hours, or up to 4 hours.

4. 4

   Preheat your fire pit or outdoor grill to medium-high heat, ensuring the coals or gas flames provide an even, hot surface suitable for fire-roasting. Slice 2 ripe sweet plantains lengthwise into 0.5-inch thick pieces.

5. 5

   Carefully remove the 2.5 pounds snapper from the marinade, reserving the liquid marinade, and brush the 2 plantain slices with 2 tablespoons of olive oil before placing both the fish and plantains directly onto the grill grates or in a grill basket.

6. 6

   Fire-roast the 2.5 pounds snapper for 15-20 minutes per side, or until the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork, basting occasionally with the reserved coconut-lime marinade. Roast the 2 plantain slices for 5-7 minutes per side, or until they are caramelized and tender.

7. 7

   Transfer the fire-roasted 2.5 pounds snapper and 2 plantains from the grill to a serving platter and serve immediately, garnished with additional fresh cilantro if desired.