Recipe courtesy of Tino Feliciano
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the grill to high heat. 

Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes. 

Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter. 

Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

Cook's Note

The fish eyes are considered delicacies. They taste not unlike an oyster.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Grilled Red Snapper

Recipe courtesy of Michael Symon

Grilled Whole Red Snapper

Recipe courtesy of Papagus Greek Taverna

Red Snapper Skewered Grilled "Ceviche"

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword