Whole Grilled FISH
- 20m Prep Time
- 27m Cook Time
- 47m Ready In
A whole grilled fish, typically red snapper, seasoned with Caribbean spices and served with a flavorful jackfruit and plantain medley. This dish evokes memories of beachside feasts on Johnny Cay.
Ingredients
- 1 red snapper or rock fish gutted, cleaned, and scaled
- coconut oil or avocado oil
- flake sea salt
- 14.8 ml coconut oil
- 1 small white onion peeled and diced into ½-inch pieces
- 2 clove garlic peeled and shaved thin
- 4.93 ml coconut sugar
- 118 ml fresh cilantro leaves chopped
- 4.93 ml organic curry powder
- 4.93 ml turmeric
- 1.23 ml ground cumin
- 4.93 ml garam masala
- 2.46 ml ground allspice
- 2 green plantains peeled and sliced
- 2 can prepared green jackfruit drained and pulled
- 1 Scotch bonnet or habanero chile pepper seeded and minced
- 237 ml coconut water
- 118 ml canned coconut milk
- sea salt and freshly cracked black pepper
- 29.6 ml freshly squeezed lime juice
- Cashew yogurt
- fresh mint leaves chopped
- toasted sliced almonds
Nutrition (per serving, estimated)
Estimated based off 12 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 2.77 mg
- Magnesium: 51.8 mg
- Phosphorus: 170 mg
- Potassium: 583 mg
- Zinc: 1.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- coconut oil or avocado oil
- flake sea salt
- 14.8 ml coconut oil
- 4.93 ml coconut sugar
- 4.93 ml organic curry powder
- 4.93 ml turmeric
- 1.23 ml ground cumin
- 4.93 ml garam masala
- 2.46 ml ground allspice
- 237 ml coconut water
- 118 ml canned coconut milk
- sea salt and freshly cracked black pepper
- 29.6 ml freshly squeezed lime juice
- Cashew yogurt
- toasted sliced almonds
Prepare
- 1 red snapper or rock fish, gutted, cleaned, and scaled
- 1 small white onion, peeled and diced into ½-inch pieces
- 2 clove garlic, peeled and shaved thin
- Chop 118 ml fresh cilantro leaves
- 2 green plantains, peeled and sliced
- 2 can prepared green jackfruit, drained and pulled
- 1 Scotch bonnet or habanero chile pepper, seeded and minced
- Chop fresh mint leaves
Let's Cook
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Step 1.
Preheat the grill to high heat. Clean the grill grates well and season them by rubbing with a kitchen towel dipped in avocado oil to prevent sticking.
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Step 2.
Using a sharp knife, score the flesh of the fish by cutting slits on a bias from fins to belly, vertically across the fish every 2 inches along the whole length of the body. Flip the fish over and repeat on the other side.
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Step 3.
Rub the fish all over very generously with coconut oil, making sure to rub inside the slits as well. The entire surface of the fish should be coated so that it doesn’t stick to the grill. Sprinkle the fish on both sides with flake sea salt.
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Step 4.
When the grill is hot but not flaming too much, place the fish on the grill with the body stretching across the grates. Once you put it down, do not touch it. Let it cook undisturbed until the first side is crispy and blistered at the edges, about 12 to 15 minutes for a larger fish.
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Step 5.
Check if the fish is ready to flip by using a spatula to gently lift the edge slightly off the grill. If it lifts easily, it is ready; if stuck, it needs more time. Once ready, use a long spatula to loosen the fish all along the edge, then flip in one motion up and away from your body.
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Step 6.
After flipping, do not move the fish again until the second side is also ready, another 12 minutes or so. When cooked, carefully slide the long grill spatula under the fish lengthwise and lift it onto a platter immediately. Finish with another sprinkle of flake salt and serve with any fresh salsa.