Ingredients
- 1 whole red snapper (3 1/2 to 4 pounds), scaled and cleaned
- 3 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 Vidalia or other sweet onion, julienned
- 1/4 cup chopped cilantro
- 1/4 cup ginger, julienned
- 1 tablespoon garlic, minced
- 1 Scotch bonnet pepper, ribbed, seeded and small diced
- 2 cups coconut milk
- 1/2 cup dark rum
- 1/4 cup lime juice
- 2 tablespoons cane or dark brown sugar
- 1/2 cup olive oil
- 1 cup Mesquite wood chips, soaked in water for 1 hour
Directions
Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish. Season the snapper both inside and out with the salt and black pepper. In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside. Place the snapper in a large casserole dish. Stuff the cavity of the fish with the pepper/onion mixture. In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side. IMPORTANT: USE RUBBER GLOVES FOR THIS PLEASE!
In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil. Pour this mixture over the snapper and wrap with plastic. Refrigerate and let marinade for 2 hours before smoking. Be sure to turn the fish 3 times during the marinating period. Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals. Place the marinated snapper in a fish basket and place the basket on the grill. Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.
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By maryscardino_12...
Houston, 83
on March 21, 2010
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Made this tonight and went over quite well even with people that don't regularly eat fish. The whole snapper makes for a good presentation, but if I ever do it just for my family, I think I will use snapper fillets to make it cleaner/easier.
My grocery store did not have scotch bonnett peppers, so I used 2 jalepenos, it gave a nice heat. Also we didn't have mesquite chips, so we used hickory chips and it was great!
Took other review's advice to cook down left over marinade for topping fish on the plate - great add.
Served with mango salsa and quinoa pilaf.
By thammer68_5385135
waltham, MA
on August 30, 2006
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This fish was excellent. The marinade infused fantastic underlying flavors. The only thing I did differently was to add a little mesquite spice along with the other ingredients and bake it in the oven at 400 degrees for 25-30 min. (the snapper was only about 2 lbs.. I will try it as intended as soon as I get a chance. Wonderful meal.
By tru2imag_2759118
Katy, TX
on May 25, 2005
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I tried this one evening with my husband as a "something special" for our date night at home (5 kids. Excellent! A real gourmet restaurant-quality meal and it's so easy to make. Don't change a thing. Note: Render down the left over marinade for a light sauce with scallions to place the fish in when plating. Very satisfying yet not too heavy. Thanks Emeril!
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