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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

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

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

Grilled Red Snapper with Tropical Fruit Salsa

Recipe courtesy of Jorge Salt and Co.

Acapulco Grilled Red Snapper with Pesto Mayonnaise

Recipe courtesy of Keith Famie

Whole Grilled Red Snapper with Jicama Slaw

Recipe courtesy of Jordy Rosenhek

Grilled Red Snapper with Grapefruit-Thyme Mojo

Recipe courtesy of Bobby Flay

Grilled Red Snapper with Roasted Eggplant and Peppers

Browse Reviews By Keyword

          Latest Stories