- 2 goat peppers, stemmed and minced
- 1 tablespoon Bahamian thyme, chopped
- 1 tablespoon allspice
- 3 bay leaves
- 1 tablespoon cinnamon
- 1 1/2 cups ginger beer
- 1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice)
- 4 shallots, peeled and chopped
- 1 tablespoon minced ginger
- 2 oranges, zested and juiced
- 2 tablespoons soy sauce
- 2 (2 1/2 pound) whole yellow tail snapper
- Salt and pepper
- Nonstick cooking spray
- Ginger Slaw, recipe follows
- Shoestring Potatoes with Thyme Salt, recipe follows
In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
Shoestring Potatoes with Thyme Salt:
- 4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches)
- 1 large bowl ice water
- Canola oil, for deep frying
- Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme)
Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
- 3/4 cup grape seed oil
- 1/4 cup rice vinegar
- 1/2-cup scallions, green parts only, cut 1/8-inch thick
- 2 tablespoons Creole mustard may substitute Pommery
- 1 tablespoon ginger, chopped
- 3 cups cabbage cut into 1/8-inch ribbons
- 1 cup shredded carrots
- Salt and pepper
In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.