Recipe courtesy of Elizabeth Ingram
and
Alton Brown
Recipe courtesy of Elizabeth Ingram
and
Alton Brown
Watch how to make this recipe.
Roasted Snapper, Island Edition
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 49 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 49 mg
- Sodium
- 362 mg
Ingredients
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Directions
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44m
Easy
CLASS
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh…on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume…careful of the bones
Cook’s Note
If you saw the video you may notice this is a little different from what we did live. That’s because I made it again right after and believe me, this version is better. Those plantain chips were nasty.
