Spicy West Indies Fish

Total Time:
1 hr 8 min
Prep:
30 min
Inactive:
30 min
Cook:
8 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 pounds snapper fillets
  • 1 1/2 cups freshly squeezed lime juice
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon allspice
  • 1 tablespoon ground ginger
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 medium red onion, thinly sliced
  • Vegetable oil
Directions
  • Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.

  • Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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