Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare each 1.5-pound whole Red Snapper by making several shallow diagonal cuts on both sides.

2. 2

   In a small bowl, combine 2 tablespoons of freshly grated ginger, 3 cloves of minced garlic, 1 teaspoon of finely minced Scotch bonnet pepper, 2 teaspoons of fresh thyme leaves, 1 teaspoon of ground star anise, 2 tablespoons of fresh lime juice, 3 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a fragrant marinade.

3. 3

   Thoroughly rub the marinade all over each 1.5-pound Red Snapper, ensuring it gets into the cuts and the cavity, then let it marinate for at least 30 minutes in the refrigerator.

4. 4

   Preheat your tandoor oven to 450 degrees Fahrenheit (232 degrees Celsius).

5. 5

   Gently skewer each 1.5-pound marinated Red Snapper and carefully lower it into the preheated tandoor oven, baking for 18-22 minutes, or until the fish is cooked through and flakes easily with a fork.

6. 6

   While the fish bakes, prepare the mango-lime glaze by combining 1 cup of pureed ripe mango, 2 tablespoons of fresh lime juice, and 1 tablespoon of honey in a small saucepan over medium heat, simmering for 5 minutes until slightly thickened.

7. 7

   Once the snapper is cooked, carefully remove it from the tandoor and brush generously with the warm mango-lime glaze before serving immediately.